Landhaus Bacher is a restaurant with history – and a reflection of Austrian gastronomy. Lisl Wagner’s father was the famous “blind innkeeper of Mautern,” whose cuisine at the time was still firmly rooted in classical tradition. It was only when the young Lisl took over the kitchen in the early 1980s that culinary innovation arrived. With dishes such as raw goose liver with raspberry vinegar or lobster soup, she caused quite a stir and drew gourmets from Vienna to Mautern. Just a few years later, Bacher had become one of the country’s finest dining addresses.

Lisl Wagner Bacher, known to her fans as “LWB,” was named “Chef of the Year” by Gault Millau. Klaus Wagner turned the wine cellar into one of Austria’s most renowned, featuring great wines from Bordeaux and the Wachau; the tastings became legendary. The house has always been a family business, supported by long-standing team members such as Maître Johanna Stiefelbauer. With their daughter Susanne and her husband Thomas Dorfer—who achieved Austria’s best result to date at the Bocuse d’Or in 2005—the success story continued into the next generation. Today, Landhaus Bacher is a house of tradition, a co-founder of Austria’s culinary renaissance, and one of the country’s leading restaurants.