Rauch & Rebe

Rauch & Rebe is a restaurant that emphasises passion, craftsmanship and high-quality ingredients. The team focuses on sustainability and paired wines, with sommelier Michael Stafford overseeing recommendations. After two winter seasons at Tauernhaus Wisenegg in Obertauern the team returned to Graz to revive the "Rauch & Rebe" experience. The restaurant is Michelin-selected and holds other local acknowledgements and nominations. The kitchen employs a smoke-and-vine concept matched to informed wine guidance. Located in the Augarten Art Hotel in Graz, the restaurant offers a cozy, welcoming atmosphere with an emphasis on warm hospitality and a comfortable dining experience. The kitchen follows a farm-to-table, seasonal philosophy and presents contemporary preparations of regional and classic dishes. Guests can choose a full à la carte menu in the evenings and a varied, seasonal lunch menu with rotating daily specials announced via social media. Christian Bernhard is the head chef. Specialties include a fried organic egg starter, wild garlic arancini, confit salmon trout, Easter lamb with morels and asparagus, house-style spare ribs and a Wiener schnitzel from milk-fed veal.