Obauer
Austria
Obauer builds its cooking around what farmers, suppliers and foragers can provide, with menus changing as ingredients and seasons shift. This Austrian restaurant's approach gives local produce and wild ingredients substantial room within carefully composed dishes. The selection includes shorter and longer tasting menus, a dedicated vegetarian sequence and established classics. Recent combinations have paired turbot with beetroot and nettles, venison with sour cherries, and stuffed courgette flowers with mushrooms and wild thyme. Trout strudel with Veltliner sauce is among the house classics. Wine pairings accompany the menus. The range allows diners to choose a longer exploration of the kitchen or a meal built around familiar preparations, with the available produce determining the details on the day.