Premstatten gets culinary hit: Edelsbrunner opens new restaurant!

Premstatten gets culinary hit: Edelsbrunner opens new restaurant!

After the extensive renovation of his gastronomic pearl, Daniel Edelsbrunner opened his newly designed “Kupferdachl” restaurant in Premstätten in August 2025. The ambitious three-hood chef thus fulfills a long-cherished dream and uses an innovative first phase with two different restaurant concepts under one roof. From August 6, 2025, guests can enjoy both the popular hood cuisine and an exclusive gourmet experience.

The "copper roof" is still valued for its extensive menu, which ranges from tasty burgers and schnitzel to a fine pleasure menu for gourmets. "The Edelsbrunner", on the other hand, offers a refined 4 to 7-speed menu from 115 euros from Thursday to Saturday. Edelsbrunner, who returned to his parents' inn almost ten years ago, relies on regional products and a reserved seasoning in his dishes, which is reflected in delicacies such as red beet with Pannacotta from Nuart’s sheep cheese or Hufsteak from the Chianina beef from Dobl.

The renovation itself was not a cardboard stick: around half a million euros were invested, including a walk -in wine cabinet that significantly underlines the concept of wine presence. The cozy ambience with an attractive garden in summer and a friendly service are also part of the recipe for success. According to gaultmillau.at , the "Kupferdachl" is an important opposite pole to the growing inn.

gastronomic trends and digital evolution

In a time when the catering industry experiences a rapid change, it is important to always stay at the pulse of time. The trend towards digitization is increasing and many restaurants have to use new technologies to remain competitive. According to Ordermonkey.com , developments such as robotics and automation as well as intelligent systems for resource planning are crucial for the future guest experience.

The integration of digital ordering options such as self-order terminals could also find its way into the “copper roof” to minimize order errors and relieve the staff. The introduction of such technologies enables the restaurant not only to increase efficiency, but also to improve the experience for guests - from faster processes to a reduced stress level in service.

The decision by Daniel Edelsbrunner to build on these trends will certainly demonstrate in the fast -moving gastronomy world in 2025 that tradition and innovation can go hand in hand. Whether in the cozy "copper roof" or the exquisite "Das Edelsbrunner" - the anticipation for the new opening and the gastronomic offer is large.