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+43 7723 8501 3017
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+43 7723 8500 2526
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+43 7723 8500 2551
General information
+43 7723 8501
THERMAL OPENED 08:00 - 23:00
SAUNA OPENED 09:00 - 23:00


2 toques award-winning AQARIUM restaurant


The finest specialities from Austria and all around the world

Chef de Cuisine Peter Reithmayr delivers top quality culinary delights in the
multiple award-winning toque-standard Aqarium restaurant.

Inspired by Innviertel regional and seasonal products, the AQARIUM team conjures up a wide variety of dishes which are perfectly paired with the best wines from the restaurant’s wine cellar. Experience the wonderful combination of down-to-earth Innviertel cuisine and fine dining and indulge your palate with exquisite à la carte specialities or 6-course gourmet meals - all prepared in the modern open kitchen.

An exclusive winter garden, with space for 20 people, and the  atmospheric, historic wine cellar provide the perfect setting for family or company celebrations. In the summer, you can enjoy the peaceful atmosphere of our beautiful terrace overlooking the water-lily pond.

Gemütlichkeit im Haubenrestaurant AQARIUM
AQARIUM award-winning restaurant


Culinary delights to suit your every taste

At AQARIUM, we will spoil you morning, noon and night with selected delicacies from regional and international cuisine and an exquisite selection of national and international wines from the hotel's own wine cellar. There is a children’s menu with a choice selection of meals for the little ones.

Award-winning cuisine in Upper Austria: wellness & pleasure
Peter Reithmayr plating up
Award-winning cuisine in Upper Austria: the chef
The award-winning restaurant’s chef

Peter Reithmayr

Chef de Cuisine

Since 2012, Peter Reithmayr has been Chef de Cuisine of AQARIUM which was yet again awarded two toques in the 2017 Gault&Milau guide.

Using local produce, Reithmayr skilfully creates delicious gourmet dishes with a strong regional influence. “Modern, international, philosophical – I want to try everything”, is how he sums up his approach to his passion.

You 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,” says Reithmayr.

Previously, the toque award-winning chef held various senior positions in top kitchens in Austria, Germany, Switzerland, Ireland and the United States.

David Bernauer

Sous Chef

After serving his apprenticeship as a chef under toque-winning chef Peter Legat, David Bernauer first became part of the AQARIUM team between 2013 and 2015. He subsequently gained considerable professional experience in a number of hotels, including the Zürserhof in Zürs, the Crown Plaza in Salzburg and the Antoner Hof in St. Anton. In 2016, David Bernauer rejoined our team and has since been sous chef and right-hand man to Peter Reithmayr. After successfully completing his qualification as an apprenticeship trainer in 2015, he now looks after our AQARIUM apprentices.
His personal motto: "Anything under 200g is a carpaccio".

Carina Egger

Restaurant Manager

In 2014, Carina Egger joined the AQARIUM team as a commis de rang. After gaining experience both at home and abroad, including at Schloss Fuschl, in Lech am Arlberg, in Sweden and in Scotland, the qualified sommelière rejoined the AQARIUM team in 2017 and took on the position of Restaurant Manager in mid-2018. Currently, the trained catering expert also works at the Institute for Economic Development, where she trains apprentices and prepares them for their final exams. Her professional knowledge was particularly influenced by a period spent at the Domäne Wachau winery. During her seven months there, she was able to experience every aspect of the world of wine.
Her personal motto: "A glass of wine has many stories to tell".

Clemens Rammerstorfer

Stellvertretende Restaurantleitung

Clemens Rammerstorfer absolvierte seine Ausbildung in der Tourismusschule Bad Ischl, wo er im Rahmen eines Praktikums zum ersten Mal in der Therme Geinberg, in der Karibikbar, Erfahrungen sammelte. Direkt nach Abschluss seines Zivildienstes kehrte er in das Resort zurück, um im Restaurant Aqarium zu starten. Nach gut einem Jahr begann Clemens in München bei der Firma Heiderbeck seine Ausbildung zum diplomierten Käsesommelier. In diesen drei Wochen lernte er viel über die klassisch und doch modern gebliebene Spezialität. Um sich fachlich und persönlich weiterzuentwickeln, begab er sich auf eine work&travel Reise. In Australien lernte er verschiedene Betriebe kennen und bringt diese Erfahrungen seit Mitte August als stellvertretende Restaurantleitung in das Aqarium ein.


How to reach us!

AQARIUM Restaurant Bar
Thermenstraße 13
4943 Geinberg / Upper Austria
+43 7723 8501 2585

Opening hours
daily from 7.30am until midnight
(hot meals served until 10pm)

Chef de Cuisine
Peter Reithmayr

Chef de Service
Carina Egger

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