Rau

Cooking shaped by its surroundings

Chef Klemens Gold follows a highly personal, nature-driven approach in his secluded restaurant. Inspired entirely by his surroundings, he works seasonally with market produce, foraged ingredients, and vegetables from his own garden, complemented by fermentation and pickling. His minimalist cuisine is mirrored in the refined interior of natural materials and earthy tones, while attentive service and expertly chosen wine pairings complete the experience.