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The "Schmankerlstub 'n Temmer" has been on of the first culinary addresses in South Styria for years.
Consistently in the "hat area" (chef award) the chef Monika Temmer prepares a very unique personal cuisine in which native products are the main ingredients. Taught by her mother and inspired by Italy, Styria roots combined with Mediterranean esprit - is the recipe that accommodates the guests in a creative and diversified manner.
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Small but mighty - a beautiful philosophy implemented in South-Styria.
In the mid-90's, Monika und Sepp Temmer dared to leap from a pub to a restaurant, the secret tip became a shingle, included die annual "hat". Encouraged by the guests' enthusiasm for the culinary cuisine, a small gourmet center with a steadily growing fan club has emerged.
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As far as space is concerned, they remained small but we grew big with regard to quality.
We are the proud owners of a "hat" by Gault Millau, 2010 we have earned 14 points. We also received a great review in the restaurant guides "A'la Carte", "Wo ist Österreich" (where is Austria) and "Besser Essen und Reisen" (eat and travel better). We are a member of the FALLSTAFF GOURMETclub* and have been awarded with 87 of 100 points by our guests in 2009.
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Wild char from Mariazell, Sulmtaler chicken, Styria lamb, ALMO-alp-ox meat from East Styria, cheese from local Farmers, vegetables and herbs from our own garden chicken capon and trout - everything from within close proximity. The chef consistently works her magic and produces unique creations.
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Menu schedule 2012
January-February
GOURMET HOSTS WINTERMENU
Everything from native productions
March-April
ITALY IS GUEST, PASTA und FISH CUISINE as well as "BÄRLAUCH" DISHES (leaks) and of course EASTER LAMB
May - June
ASPARGUES and new wine diverse cold and warm asparagus dishes
On Thursday, June 21st, we will serve our solstice menu accompanied by music in one of the most beautiful guest- gardens in Styria.
Starts at 07:00 PM timely reservations only
July - September
Light summer cuisine from river and ocean mushroom season
October - December
Crunchy fried farmer's duck wit red cabbage and "Grammelknödl" (bread dumplings), fresh slaughter meals, homemade millet-and blood sausage, original "Sulmtaler" chicken upon prior order.
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