FOOD AT ITS FINEST
À la carte dining at any time. Private dining in your suite. Or an elegant evening out. There are no fixed meal times at Geinberg5.
At AQARIUM, our award-winning restaurant, Chef de Cuisine Peter Reithmayr and his kitchen team skilfully combine the down-to-earth feel of Innviertel cuisine and fine dining to create a range of sophisticated dishes. Exquisite à la carte specialities and 6-course gourmet meals enchant the senses. The dishes can be perfectly paired with an excellent selection of Austrian and international quality wines.
The Upper Austrian restaurant, which has been awarded 2 toques and 3 forks, boasts a modern design with an aquarium, open kitchen and its own wine cellar. At AQARIUM, we spoil our guests at all times of day with a choice selection of delightful dishes from regional and international cuisine.
An exclusive winter garden, which can seat up to 20, and the atmospheric, historic wine cellar are perfect for holding family gatherings, corporate parties or weddings in an extraordinary setting. In summer, guests love to relax with a good glass of red wine in the blissful atmosphere of the beautiful terrace by the lily pond.
Holiday at SPA Resort Therme Geinberg means recreation without compulsion. However, we ask you to visit our award-winning restaurant AQARIUM in appropriate clothing. We recommend for gentlemen to wear long trousers in the evening. Sport, swimwear and bathing shoes are not allowed in the restaurant.
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Chef de Cuisine
In 2012, Peter Reithmayr became Chef de Cuisine at AQARIUM, which was once again awarded 2 toques by Gault&Millau in 2017. The open kitchen, where he creates his indulgent dishes known for their strong regional influences and local produce, is the centrepiece of the gourmet restaurant. He sums up his approach to his passion by saying: “Modern, international, philosophical. I want to try everything.”
Discerning guests will find exquisite dishes and popular classics in the 6-course menu, which changes on a daily basis. Carefully selected regional and international produce are the only ingredients to complement the various fish and meat dishes. “We endeavour to cook our fish and meat as gently and slowly as possible to create the perfect taste,” said Reithmayr. “We would like to emphasise that AQARIUM is open to all foodies in the region, not just our hotel and villa guests. Seven days a week – we just don’t stop.”
After serving his apprenticeship as a chef under toque-winning chef Peter Legat, David Bernauer first became part of the AQARIUM team between 2013 and 2015. He subsequently gained considerable professional experience in a number of hotels, including the Zürserhof in Zürs, the Crown Plaza in Salzburg and the Antoner Hof in St. Anton. In 2016, David Bernauer rejoined our team and has since been sous chef and right-hand man to Peter Reithmayr. After successfully completing his qualification as an apprenticeship trainer in 2015, he now looks after our AQARIUM apprentices.
His personal motto: “Anything under 200g is a carpaccio”.
In 2014, Carina Egger joined the AQARIUM team as a commis de rang. After gaining experience both at home and abroad, including at Schloss Fuschl, in Lech am Arlberg, in Sweden and in Scotland, the qualified sommelière rejoined the AQARIUM team in 2017 and took on the position of Restaurant Manager in mid-2018. Currently, the trained catering expert also works at the Institute for Economic Development, where she trains apprentices and prepares them for their final exams. Her professional knowledge was particularly influenced by a period spent at the Domäne Wachau winery. During her seven months there, she was able to experience every aspect of the world of wine.
Her personal motto: “A glass of wine has many stories to tell”.
Clemens Rammerstorfer absolvierte seine Ausbildung in der Tourismusschule Bad Ischl, wo er im Rahmen eines Praktikums zum ersten Mal in der Therme Geinberg, in der Karibikbar, Erfahrungen sammelte. Direkt nach Abschluss seines Zivildienstes kehrte er in das Resort zurück, um im Restaurant Aqarium zu starten. Nach gut einem Jahr begann Clemens in München bei der Firma Heiderbeck seine Ausbildung zum diplomierten Käsesommelier. In diesen drei Wochen lernte er viel über die klassisch und doch modern gebliebene Spezialität. Um sich fachlich und persönlich weiterzuentwickeln, begab er sich auf eine work&travel Reise. In Australien lernte er verschiedene Betriebe kennen und bringt diese Erfahrungen seit Mitte August als stellvertretende Restaurantleitung in das Aqarium ein.