The story
Restaurant Kupferdachl in Graz delivers authentic Austrian cuisine that honors traditional techniques without unnecessary complication. Chef Jan Farnleitner leads this ground-floor operation with a clear focus on premium regional produce and straightforward execution. A recent Gault & Millau score of fourteen points recognizes the kitchen as one of the finest examples of its kind in Austria. The philosophy relies on respecting ingredient quality rather than chasing trends.
The menu features precise interpretations of classic Central European comfort food. Guests commonly order sautéed veal sweetbread prepared until tender and lightly browned. The Chianina beef Tafelspitz arrives sliced thinly alongside traditional vegetable garnishes that highlight the meat’s natural sweetness. Another reliable choice involves minced Kaiserwald venison served over smooth potato purée and finished with red wine shallots.
This ground-floor environment serves as the working heart of the house's traditional inn cooking, deliberately separated from the adjacent upscale dining room upstairs. Wooden fixtures and an unpretentious layout keep the focus squarely on the food and conversation. Sommelier Sandra Scherbinek curates a cellar selection that complements both the robust meat plates and lighter seasonal offerings. Maître Florian Schuster ensures the pacing remains steady while the sous-chef Martin Pölderl maintains consistency during busy service periods.
Recognition
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The renovation is complete, the separation crystal clear: there is the Kupferdachl, a traditional inn with a rock-solid kitchen, outstanding produce, and a healthy dose of passion, and there is the Edelsbrunner, that dark-toned parlor where one can unreservedly indulge in the pursuit of refined dining. We will write about the latter elsewhere. Here, we celebrate the culinary foundation, the Kupferdachl. The inn features delicacies such as sautéed veal sweetbread, Tafelspitz from Chianina beef (with a classic garnish), or minced meat from Kaiserwald venison – served with potato purée and red wine shallots. It is a magnificent tavern kitchen. Probably one of the best in the country. And since the aforementioned fine-dining room is essentially part of the establishment, the wine cellar is equally impressive. Address: Hauptstraße 15, 8141 Premstätten, Austria Contact: 03136 5236 70 | restaurant@kupferdachl.at | https://www.kupferdachl.at/ Opening hours: see homepage Team: Florian Schuster (Chef), Jan Farnleitner (Sous Chef), Martin Pölderl (Sommelier), Sandra Scherbinek (Maitre d')
The Kupferdachl appears beautifully and completely renovated. Alongside a copper-clad bar counter, a walk-in wine cabinet featuring more than 300 bottles is presented. The newly redesigned restaurant continues to offer outstanding à la carte dishes. With a separate fine-dining area—a modern room lined in dark tones—Daniel Edelsbrunner has now created a new stage for his exceptional craft alongside hostess Sandra Scherbinek. The sourcing circle is kept as tight as possible. Nevertheless, local ingredients are often paired in an open-minded, globally inspired manner: from the outstanding combination of tomatoes, poppy seeds, pine nut tahini, and Nuart mozzarella, to the shrimp that pairs excellently both raw and in crispy kataifi pastry with pumpkin and pea, all the way to the venison loin and honey panna cotta with verbena. Overall, highly harmonious and a great pleasure in four- and seven-course menus. Address Hauptstraße 15 8141 Premstätten Austria Contact 03136 523670 restaurant@kupferdachl.at https://www.kupferdachl.at/ Team Daniel Edelsbrunner Chef Jan Farnleitner Sous Chef Martin Pölderl Sommelier Sandra Scherbinek Maître
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