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.”