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.”
Already in 2014, Carina Egger was a Commis de Rang member of the AQARIUM team. After gaining experience at home and abroad, among others at Schloss Fuschl, Lech am Arlberg, Sweden and Scotland, the Diplom Sommelière again became part of the AQARIUM team in 2017 and took over the position of restaurant manager in mid-2018. The qualified catering expert is currently also working in the Business Development Institute, where she trains apprentices and prepares them for their final apprenticeship exam. Their professional knowledge was particularly marked by a stay in the domain Wachau. There she was allowed to learn everything about wine for seven months.
Her personal motto: “A glass of wine is full of stories.”