RAR Fine Dining in Maria Alm: 10 Seats, One MICHELIN Star and Plenty of Personality

RAR stands for Regional And Respect

Three words that explain rather well why a trout from the region might meet matcha – and why lamb from Maria Alm is perfectly entitled to make the acquaintance of Asian flavors.

Executive Chef Maximilian Reuter uses regional produce as his starting point without automatically turning it into traditional Alpine cuisine. On the current menu, for example, trout from Fischerei Bayrhammer is paired with buttermilk and matcha. There is Tom Yum with unagi, galangal and pani puri, gyoza with local cucumber, elderflower and lemongrass, and an apple and tarragon sorbet with herbs from Frau Hörl's herb garden. With the trio of lamb, one name appears on the menu that many of our returning guests already know: Sommerjufen.

This is where regionality becomes interesting.

Not when the word is printed as large as possible on the menu. But when you know where something comes from and who is behind it.

From Biohof EBENGUT in Maria Alm, we source organic eggs and young beef, among other products. With the beef, the nose-to-tail philosophy also plays a role: using as much of the animal as possible rather than focusing on only a few cuts. Sommerjufen supplies lamb and butter, Fischerei Bayrhammer provides local freshwater fish, game comes from the region and seasonal herbs grow in Frau Hörl's garden. Local cheeses and distillates are also part of this network of producers and partners.

“Respect” is therefore at least as important as “Regional”.

It is about provenance, the product itself and treating it responsibly.

And then matcha is allowed to join in.

Alpine roots. Asian ideas.

Asian Alpin is the menu at RAR.

Geographically, there are quite a few miles between these two worlds. On the plate, apparently not quite so many.

Matcha, galangal, lemongrass, amazake, shiso and Szechuan meet trout, local cucumber, elderflower, lamb, apricot and Alpine herbs. Fermentation, acidity, spice and contrasting textures add another dimension.

And there is more than one culinary route through the evening. With Asian Green, RAR has created its own vegan fine-dining menu. Carrot meets Kriecherl – a small regional plum – and vadouvan, tomato consommé meets black garlic, celery gets a starring role of its own, and coconut, apricot and Szechuan come together for dessert.

Not a pared-down version of the other menu.

A menu of its own.

Just as we think it should be.

Three hours that are about more than the plate

Allow around three hours for an evening at RAR.

The menu is not simply a fixed number of plates. Amuse-bouche, a bread course and petits fours are also part of the experience, and an aperitif can be added. Between courses, there is time for conversation, explanations – and a glass or two.

Restaurant Manager and Sommelier Philipp Schmeisser and his team guide guests through the evening. They explain, pour and know the stories behind the wines and dishes. Executive Chef Maximilian Reuter also takes on part of the service himself.

We particularly like that.

Because fine dining can be as precise as you please: it is the people behind it who make it personal.

And what goes into the glass?

The wine selection has a strong Austrian focus without stopping at the country's borders.

The pairing is composed to complement the menu. The current RAR selection includes, for example, Grüner Veltliner Ried Steinertal by F.X. Pichler from the Wachau, Cuvée Collage in Weiß by Leo Müller from the Kremstal, Blaufränkisch Ried Point by Kollwentz from Burgenland and a Riesling Beerenauslese by Gerhard Deim from the Kamptal. International wines complete the selection.

Those who would like to delve a little deeper into the wine cellar will also find a dedicated rarities wine list.

And those who don't drink alcohol?

Don't simply get water.

The non-alcoholic pairing is also composed to complement the individual courses. Yuzu, jasmine and tonic; immortelle with ginger; lemongrass with White Penja pepper; rhubarb with Timur berry; or Nitro Tea with vetiver, hibiscus and rose show that a pairing can add another layer of flavor even without wine.

In 2026, it wasn't only the cuisine getting attention

In spring, it was the dining room's turn.

And when we say “its turn”, we don't mean a few new cushions.

RAR was completely stripped out and reimagined. What remained was the feature that gives the room its unmistakable character: the historic masonry vaulting.

Beneath it, a restaurant emerged that has felt distinctly more contemporary and pared back since May 2026. A new floor, new tables, new chairs and a new banquette, new lighting and a glass wall that creates separation without taking light or openness away from the room.

For the transformation, we deliberately worked with specialist craftspeople and businesses: Tischlerei Freund, Boden Landrichtinger and Glas Merth.

Today, dark tables and clean lines meet light textiles, glass meets old masonry, and contemporary design sits beneath vaults whose history has been preserved.

In that sense, the room suits the cuisine rather well.

The origins remain visible. But something new is still allowed to emerge from them.

Ferdi draws

Among the accolades, menus and wines, there is another detail that says a great deal about RAR.

Sous Chef Ferdinand Hirschbichler draws.

With a pencil, he puts ingredients, individual stages of preparation and finished dishes onto paper. His illustrations are part of the menu materials and accompany guests through the evening.

Of course, a restaurant doesn't earn a toque for that.

We like it very much anyway.

Because behind a menu there are not only products and techniques, but people, ideas and a great deal of craftsmanship.

Ferdi's drawings make exactly that visible.

Come to Maria Alm for dinner. Or stay for a few days.

Many guests discover RAR independently of a stay at the HOCHKÖNIGIN and come to Maria Alm specifically for their fine-dining experience.

That is exactly how it should be. RAR can also be reserved by guests who are not staying at the hotel.

At the same time, we would like our hotel guests to see it more clearly for what it is right here in the hotel: an opportunity to combine a day in the Austrian Alps with an exceptional evening.

Spend the afternoon swimming a few laps in the pool or relaxing in the TIARA SPA. Then change for dinner, enjoy an aperitif and settle in for fine dining. The next morning brings breakfast, mountains, wellness – or simply a slow start to the day.

A dinner reservation can quickly become a culinary getaway in Maria Alm, with RAR as a highlight without having to be the only reason for traveling to the Hochkönig region.

One important detail for hotel guests: the fine-dining menu is not included in our gourmet board and must be reserved and booked separately.

And because the dining room is small, booking well in advance is worthwhile.

What remains

An evening at RAR is fairly easy to describe in numbers.

Ten seats. Around three hours. One MICHELIN Star. Three toques.

The more interesting things are harder to count.

The name of the farmer on the menu. A chef who brings his own dish to the table. Philipp Schmeisser serving not only a wine with the next course, but a story in the glass. Ferdi's pencil drawings. Historic masonry vaults above a completely redesigned restaurant.

And somewhere in between, trout with matcha.

RAR stands for Regional And Respect.

After an evening here, it becomes quite clear why both words belong together.

Your Hörl Family & the entire TEAM OF THE QUEEN

Frequently Asked Questions about RAR Fine Dining in Maria Alm, Austria

Does RAR Fine Dining have a MICHELIN Star?
Yes. RAR Fine Dining at the HOCHKÖNIGIN in Maria Alm, Austria, received one MICHELIN Star in 2026. The restaurant has also been awarded three Gault&Millau toques for two consecutive years.

Who is the chef at RAR Fine Dining?
Executive Chef Maximilian Reuter and his team combine regional Alpine ingredients with Asian flavors, influences and culinary techniques.

Can I dine at RAR without staying at the HOCHKÖNIGIN?
Yes. RAR Fine Dining welcomes outside guests as well as hotel guests. Advance reservations are recommended.

How many seats are there at RAR Fine Dining?
RAR has just ten seats, creating an intentionally intimate and personal fine-dining experience.

How long does dinner at RAR take?
Allow around three hours. In addition to the tasting-menu courses, the experience includes an amuse-bouche, bread course and petits fours.

Does RAR offer a vegan fine-dining menu?
Yes. Asian Green is a dedicated vegan tasting menu developed alongside RAR's Asian-Alpin cuisine.

Are wine pairings and non-alcoholic pairings available?
Yes. Restaurant Manager and Sommelier Philipp Schmeisser pairs wines with the menu, and RAR also offers a specially composed non-alcoholic pairing.

Where does RAR source its ingredients?
Many ingredients come from Maria Alm and the surrounding region. Partners include Biohof EBENGUT, Sommerjufen, regional game suppliers, Frau Hörl's herb garden and Fischerei Bayrhammer.

Is RAR Fine Dining included when staying at the HOCHKÖNIGIN?
No. RAR is an additional fine-dining experience and must be reserved separately.

What is the minimum age for dining at RAR?
RAR Fine Dining welcomes guests aged 14 and over.









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