At some point, the five tables in the conservatory no longer met the demand for Vitus Winkler's gourmet cuisine. High ratings in all the guides and, most recently, two Michelin stars enticed more and more people to drive up the hill above Schwarzach to picturesque St. Veit. Some guests then sat next to those who ate their half-board meal here. And external visitors to the inn also joined them. Eva-Maria and Vitus Winkler spent a lot of money and replaced the traditional dining room with a bright, Nordic-style restaurant. Here, nothing distracts from what comes out of the kitchen with the trademark "Kräuterreich". Winkler is one of those who have acquired their skills through self-tuition - at times he also worked in service. He names Hasi Unterberger, the cooking legend from Kitzbühel who is only known to gastronomy historians, as a formative chef. The awards raised the question of a CI. Winker decided to make his passion for wild alpine herbs the guiding culinary theme. The patron even had a neat drying room built in the cellar for this purpose. The popular explanatory cards are also available here, supplemented with herbalist's notes, but there is no menu. The "surprise menu" of five to seven courses (178 euros to 238 euros) is designed as a mountain tour. The "brook landscape" includes a course of brook trout, cucumber and farmer's yoghurt, characterized by nasturtium - the list includes 15 components. Under "In the village" comes a highlight with smoked veal tongue, port wine cherries, almonds and meadowsweet exuding nuttiness. As a playful bonus, a lollipop of calf's liver parfait and sour cherry jus is also included. Then a course characterized by freshness with alpine prawns as dumplings, Leogang saffron, kohlrabi and nettle, before things get early wintery with "Forest and meadow" with tender Pinzgau beef, walnut crust, currants and mushrooms as well as herb moss. Mandatory for all courses: aromatic herbs and spices on the nose and palate. As with all the other products, the wine accompaniment - with some lesser-known labels - remains of local origin. A few items from other provenances can of course be found in the walk-in glass wine cellar and on the quickly browsed wine list.
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