Gault&Millau Guide 2025 - Poststube 1327 & Belétage.
20.11.2024
from Marie Gröller
Two toques for the Poststube 1327 + two toques for the Belétage = 4 toques for the Post am See in the new Gault&Millau Guide 2025. Congrats to the whole team!
Belétage: 2 toques with 14.5 points.
"The Belétage not only lives up to its name thanks to its successful art deco interior design, it is also the culinary artistry that is congenially realised here by mastermind Lukas Nagl and head chef Max Deuker. Pickled, fermented, fried and grilled dishes are served to perfection. Spiked perch in saor with young courgettes is a promising start, while sashimi from Lake Traunsee is a banker's delight. The crunchy yacon root from the charcoal grill is a new culinary experience, harmonising perfectly with a successful Traunsee baked fish with fennel. Rutzenmoos organic lamb comes on skewers from the charcoal grill and with farmer's yoghurt and fresh herbs - simply delicious. The patisserie benefits from the excellent product quality of fresh berries and flowers." (Quote from Gault&Millau 2025)
Poststube 1327: 2 toques with 14 points.
"Everything is new: the house has been harmoniously renovated, red marble under white vaults, airy terrace overlooking the lake. The kitchen line turns to old: the flavours of childhood have been recalled. Vineyard snails and mushrooms in the Magenpflanzerl, delicately sliced lamb with lamb dumplings, the Blunzn - crispy on the outside, juicy on the inside - on cabbage and pickled radish - a marvellous contrast. For those who fancy k. u. k. Cuisine: The curd cheese haluska is delicately flavoured with nettles and gnocchi, the Somloer Nockerln are worth a sin. The wine selection is also solid, and the service is attentive. Bravo: The old dishes are cooked with precision." (Quote from Gault&Millau 2025)
Marie Gröller
Marie has accompanied the rebranding process of the Gröller Hospitality Group over the past few years and currently works in marketing. She has a Master's degree in Management - and has seen a lot of the world and what Berlin, Paris, London and Frankfurt have to offer in terms of contemporary hotels and restaurants during her training. Impressions and experiences that have also influenced the pupation process of the Post am See.
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