Restaurant Zimmerl

28/12/2025

Und das nur wenige Wochen nach der Eröffnung im Juli dieses Jahres! Das 23-gängige Menü, das in Präzision, Produktwahl und Dramaturgie an die Weltspitze erinnert, überzeugte Gault&Millau auf ganzer Linie. Welche gewagten Kombinationen Bernhard Zimmerl so auftischt, lest ihr HIER 👉 www.kalkundkegel.com/zimmerl-gaultmillau/

27/12/2025

King Crab & Sanbaizu
Royal style king crab, served on a throne worthy of a king. Prepared in the Japanese style rests in a crispy croustade made from dark and light beer, a play of malt and lightness.
Accompanied by homegrown fennel, finely marinated in Sanbaizu, paired with Waldviertler trout caviar and Shiro Kombu, a symphony of sea, forest, and fermentation.

Restaurant Zimmerl

Photo: Claus Kadrnoschka

Plate: Bettina Leeb

24/12/2025

Wir wünschen frohe Weihnachten & genussvolle Feiertage!

Ein herzliches Dankeschön an all unsere Gäste. Für das Vertrauen. Für die Wertschätzung. Für die vielen besonderen Begegnungen. Für die Inspiration. Für die Offenheit. Und für unzählige gemeinsame Genussmomente.

Wir freuen uns auf alles, was da kommt im neuen Jahr.

We wish you a Merry Christmas and happy holidays!
A heartfelt thank you to all our guests. For your trust. For your appreciation. For the many special encounters. For the inspiration. For your openness. And for countless enjoyable moments together.

We look forward to everything the new year holds.

→ www.restaurantzimmerl.at

23/12/2025

Alpine Shrimp & Togarashi

An Alpine Shrimp, delicate as a rare mountain blossom.
Togarashi and fresh wasabi lift its sweet-mineral character, Tagetes adds golden highlights, and Oscietra caviar from N25 brings depth and refined brininess. Wasabi rocket delivers a final aromatic lift.
A meeting of Austrian authenticity and Japanese precision, framed in the calm, elegance of French cuisine. A homage to the fleeting beauty of an Alpine flower revealed only to the patient wanderer.

Alpengarnelen
Restaurant Zimmerl

Photo: Kadrnoschka

Plate: Bettina Leeb

22/12/2025

WOW! Davon wagten wir nicht einmal zu träumen! Wir haben erst im Juli gestartet und steigen im neuen GaultMillau Österreich mit 4 Hauben ein! DANKE an unsere Gäste und an unser Team! Wir sind sprachlos! 🙏

WOW! We never even dared to dream of this! We only started in July and we've been awarded 4 toques in the new Gault&Millau Austria guide! THANK YOU to our guests and our team! We're speechless! 🙏

22/12/2025

Shima Aji & Einkorn
Shima Aji gently shaped into a rose, a form that traditionally symbolizes beauty and perfection.
Lightly marinated with Yuzu Chikutan pepper, fresh Yuzu, and a hint of Granny Smith apple, a balance of acidity, brightness, and depth.
Presented on a crispy, double layered wonton. One layer made from Einkorn from the Waldviertel, the other a classic wonton, shaped like a delicate Sakura tartlet. Filled with Kataifi, a fine layer of N25 Bærrii caviar and roasted Yuzu sesame.
A harmony of texture, precision, and purity where Japanese craftsmanship meets modern Waldviertel sensibility.

Restaurant Zimmerl

Photo: Claus Kadrnoschka

Plate: Bettina Leeb

20/12/2025