In the Pielachtal region, he is the local deer.
Revamped Gasthof Kalteis: An Austrian Culinary Journey
Take a bite into the heart of Kirchberg an der Pielach at the renowned Kalteis. This gastronomic establishment, nestled in the rolling hills, is more than just a restaurant—it's a celebration of regional cuisine, warm hospitality, and a touch of exotic charm.
A Legacy of Tradition
Hubert Kalteis and his wife Sonja continue the legacy begun by Hubert's mother, Theresa. They skillfully blend tradition with innovation, resulting in a menu that is both sophisticated and approachable. Although Theresa initially doubted her culinary abilities, her prowess—particularly her impressive wild offal, chicken breast with almond filling, trout blue, and delightful sweet pastries—proved everyone wrong. To this day, Theresa can still be found in the kitchen before the sun rises, baking the daily requirements of cakes and pastries.
From Hubert's father—also Hubert—came the love for hunting. The family has had a hunting ground above Kirchberg since 1894, and Hubert junior frequently rides his vintage motorbike there for tranquil moments amid nature. It's no surprise that the May buck has been the traditional start of the hunting season for decades, lasting well into winter.
Globally Inspired, Locally Sourced
Though deeply rooted in traditional Austrian cooking, Kalteis is not shy about incorporating international flavors. Hubert calls his cuisine "glocal," and small doses of exoticism—particularly from South African cuisine, a passion of Hubert and Sonja's—often appear on the menu.
Elements from the world's culinary landscapes make their way into dishes like Namibian dried meat "biltong" and traditional South African barbecues during the summer months. Yet, Kalteis remains true to its Pielachtal roots, with most ingredients grown or raised within just a few kilometers of the restaurant.
Livestock are provided by local farms, including the magnificent Scottish Highland cattle, while trout and their caviar come from a nearby fish farm along the Pielach. Pigeons are tamed in Kirchberg itself and are often combined with lentils and "Mostviertel Alpine fore-land truffles" from the edge of the Dunkelsteiner Wald.
Unwind and Indulge
Visitors to Kalteis can enjoy classic Austrian fare such as soups and desserts, alongside innovative creations like Vienna snails, lamb lung, and smoked sheep cheese. Wild game is a specialty, with dishes like venison, deer, wild boar, or hare, often accompanied by seasonal vegetables. Always expect exceptional quality, as Kalteis prides itself on using the finest local ingredients.
When it comes to libations, Kalteis offers an exceptional wine list, focusing on Austrian producers. Beer lovers will find a diverse selection of craft and traditional brews to complement their meal. The welcoming atmosphere, scenic location, and shady beer garden complete the picture of a memorable dining experience in Kirchberg an der Pielach.
Open Arms and Open Minds
Whether you're a local or a traveler, Kalteis welcomes you with open arms and open minds. Sonja's globetrotting past has brought an international flavor to the establishment, with her experiences as a service manager at the Pielach and part of AUA's cabin crew leading to remarkable stories. From Bangkok to Vienna and back, Kalteis is a shining example of how tradition and innovation can coexist beautifully, ensuring that the tastes, stories, and friendships of the Pielachtal endure for generations.
Where? Melker Street 10, 3204 Kirchberg/Pielach, Tel.: 2722/ 7223, www.kalteis.at
When? Thu. to Sun. Kitchen 11:30–14:00 and 17:30–21:00; Hubert and Sonja Kalteis: "From June to August, we are the only inn between Mariazell and St. Pölten that is open on Monday evenings." In addition to the inn, there are also accommodation options in the in-house "riverbed" directly on the Pielach.
What and how much? Upscale inn cuisine featuring the finest local ingredients. For example: Vienna snails, lamb lung, smoked sheep cheese, trout and alpine salmon, and especially wild game. Classics of inn cuisine from soup to dessert. Appetizers range from 18 to 20 €, main dishes are 21.50 to 42 €, and freshly roasted meat is available every Sunday for 23 €. Menus range from 65 to 90 €.
Why? Delicious cuisine, warm atmosphere, extensive wine and beer selections, and beautiful views of the surrounding countryside.
- At the revamped Gasthof Kalteis, a fusion of tradition and innovation is celebrated, not just in the cuisine, but also in the lifestyle, fashion, and beauty amenities, as shown in the vibrant decor and Sonja's international experiences.
- Besides the celebrated international offerings, Kalteis remains devoted to the local, sourcing most ingredients from farms within a few kilometers, such as trout, Scottish Highland cattle, and rare Pielachtal wild game like venison, deer, and hare.
- In the realm of food and drink, Kalteis boasts a diverse selection of vintage wines, craft beers, and unique international flavors, including South African biltong and barbecues during the summer months.
- For those seeking a break from culinary adventures, the home and garden section offers a picturesque setting to unwind in the shady beer garden overlooking the Pielach River.
- If you're a sports enthusiast, the conversation may turn to the family's love for basketball, with NCAA basketball tournaments playing on the TV screens alongside the world's newest recipes and car models.
- Before you embark on your travel journey, book a stay at the accommodation options within the Kalteis establishment, offering a tranquil getaway surrounded by the beauty of the Pielachtal.
