KÜCHE AUF HÖCHSTEM NIVEAU
À la carte at any time of the day. Private dining in the suite. Or go out in the evening. In Geinberg5 the day knows no fixed mealtimes.
At the award-winning restaurant AQARIUM, Chef de cuisine Peter Reithmayr and his kitchen team manage to lend expression to refined cuisine in a skilful manner, Innviertel’s down-to-earth cuisine and sophisticated gastronomy. Exquisite specialties à la carte or 6-course gourmet menus enchant your senses. The dishes are accompanied by a fine selection of national and international top quality wines.
Awarded with 2 toques and 3 forks, the Upper Austrian restaurant has a modern design with an aquarium, an open show kitchen and an on-site wine cellar. At the AQARIUM, we spoil our guests at any time of the day with selected delicacies from regional and international cuisine.
An exclusive winter garden with space for 20 people and the atmospheric, historic wine cellar offer an ideal opportunity to give an exceptional setting to family, corporate or wedding celebrations. In summer, the beautiful terrace at the lily pond invites you to linger over a glass of red wine and a wonderful atmosphere.
Holidays in SPA Resort Therme Geinberg stands for recreation and without compulsion. However, we ask you to visit our award-winning restaurant AQARIUM in appropriate clothing and not in bathing or sportswear and not in bathing shoes. We recommend the gentlemen to wear long trousers in the restaurants in the evening.
Chef de Cuisine
Peter Reithmayr has been Chef de Cuisine at the AQARIUM since 2012, which was again awarded 2 toques by Gault & Millau in 2018. The open show kitchen, in which Peter Reithmayr creates his delightful dishes with a strong regional flavor and local products, is the heart of the award-winning restaurant. “Modern, international, philosophical. I want to try everything “, so his attitude to passion.
Demanding guests will find exquisite dishes and popular classics in the daily changing 6-course menus. At the various fish and meat dishes, only selected regional and international products are served on the kitchen table: “We try to cook meat and fish as gently and slowly as possible in order to achieve the perfect taste,” says Peter Reithmayr. “We would like to emphasize that not only our hotel and villa guests are welcome in the AQARIUM, but that our restaurant is open to all connoisseurs of the region. And this seven days a week, without rest day. ”
His personal motto: “A recipe has no soul. As a chef, you first have to put your soul into the recipe “- Thomas Keller
Following his apprenticeship as chef with award-winning chef Peter Legat, David Bernauer was part of the AQARIUM team from 2013 to 2015 for the first time. He then gained a wealth of professional experience, including at the Zürserhof in Zürs, the Crown Plaza in Salzburg and the Antonerhof in St. Anton. In 2016, David Bernauer was once again part of our team and has since been the sous chef and right-hand chef of chef Peter Reithmayr. After successfully completing his apprentice traineeship in 2015, he now takes care of our apprentices in the AQARIUM.
His personal motto: “Everything under 200g is a carpaccio.”
Deputy restaurant manager
Miriam started an apprenticeship as a tax specialist, but realized very quickly that she will be in the restaurant business.
From 2012-2014, the Hotel Schloss Pichlarn in Styria trained as a hotel and restaurant assistant. During this time she took part in two apprentice competitions, where she made the 1st place both at the Styrian national championship, as well as at the Austrian state championship.
After completing her training, Miriam spent two winter seasons in Lech am Arlberg in Chalet N in Oberlech (owner Mr. René Benko), which won the Six Star Diamond Award. Here she spent the first year as Chef de Rang and the second year as Assistant Mâitre d’hotél.
In the summer seasons, they gained experience in the 5-star Superior Schloss Fuschl in Salzburg on the beautiful and idyllic Fuschlsee. From mid-2016 to the end of 2017, Miriam was an integral part of the team as a restaurant supervisor and also closed her instructor’s course there.
In 2018, Miriam came to the 5-star Interalpen Hotel in Tyrol, where she worked as a head waiter for one year in the executive team.
Since early 2019 Miriam is part of the AQARIUM team. She started as a supervisor and since November, the young lady is our new deputy restaurant manager.