Since 2025
An inn, not a concept
We took over the house at the Kreischberg because something was missing here: a place where locals and visitors end up at the same table on the same evening.
The house
Alpine character, modern comfort
The Georgenwirt is more than a restaurant. It is where people meet — after a day of skiing, after a walk, after work, or for no particular reason.
Traditional inn-keeping meets a kitchen that can do more than schnitzel. Our team takes hospitality seriously and themselves a little less so. Most people who come once come again.
The house is run by Leypold Gastronomie KG. In Murau, about 15 kilometres away, we also run the Egidiwirt — an inn with rooms, catering and the Egidistadl event barn. Two houses, one way of doing things, each with its own face.
What we stand for
Three things that matter to us
Honest cooking
Made fresh, with produce from the region. We name the farms our meat comes from. That is not marketing, it is traceability.
Room for everyone
From a couple at a table for two to a wedding with 150 guests. Both should feel right, not like a compromise.
No fuss
We speak plainly, and when something has run out we say so. What lands on the plate is what counts.
Our kitchen
The best of two worlds
From hearty classics to Mediterranean lightness.
The Wiener Schnitzel belongs here, no question. But so does the pinsa, whose dough rests for 48 hours, and the farmhouse ribbon pasta with ragout. We cook fresh, with regional produce and a lot of attention to detail — without pretending that this is remarkable. It ought to be normal.
