It was eleven years ago that you read about Daniel Edelsbrunner's return to his parents' "Kupferdachl" in Unterpremstätten. The junior was previously a chef at "Prato" in Graz and set out to put the town in the south of the provincial capital, known primarily as a highway exit, on the culinary map. The "Kupferdachl" had always been a restaurant, with fine menus available to order in advance. However, the building had become so outdated that the family council decided to completely renovate it. What remained was the biotope in the front garden, where magnificent koi fish do their rounds. After nine weeks of rapid adaptation, nothing of the rest is as it was. And the decision was made to separate the two lines spatially and by name. The "Kupferdachl" continues to serve bourgeois-style cuisine, with fish, meat and co. sourced from the same suppliers as in the new gourmet restaurant "Das Edelsbrunner". In the dark, sacred-looking room, the copper that gives the restaurant its name can be found in the wall patterns and in the cutlery hand-forged in Ireland. With the half a million that has been reported, it is unlikely to have been worth the expense. From Thursday to Saturday, the doors will be open for menu enjoyment at the fixed start date. And right from the start: nobody should be complaining about small portions at a high price. For a friendly 155 euros (or a reduced "small" price of 115 euros), you can enjoy five bites plus amuse-gueule and seven courses. As a member of the Styrian association "
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