At the Looshaus, most of the produce used in our dishes is local. It includes the Kreuzberg trout, fish from the Wechselland region, lamb and sheep’s cheese from the nearby Althammerhof farm and game from the Kreuzberg supplied by Adolf Sehn, the host’s brother-in-law.

The wine cellar not only includes familiar domestic wines, but is also regularly stocked with new discoveries. The house wine is itself a particularly fine vintage. Norbert Steiner has been making it for several years in association with Weingut Robert Payr, a local vineyard.