Every guest is guaranteed a lounger.
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.
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.
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.
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".
Miriam started an apprenticeship as a tax specialist, but realized very quickly that she will be in the restaurant business.
From 2012-2014, the Hotel Schloss Pichlarn in Styria trained as a hotel and restaurant assistant. During this time she took part in two apprentice competitions, where she made the 1st place both at the Styrian national championship, as well as at the Austrian state championship.
After completing her training, Miriam spent two winter seasons in Lech am Arlberg in Chalet N in Oberlech (owner Mr. René Benko), which won the Six Star Diamond Award. Here she spent the first year as Chef de Rang and the second year as Assistant Mâitre d'hotél.
In the summer seasons, they gained experience in the 5-star Superior Schloss Fuschl in Salzburg on the beautiful and idyllic Fuschlsee. From mid-2016 to the end of 2017, Miriam was an integral part of the team as a restaurant supervisor and also closed her instructor's course there.
In 2018, Miriam came to the 5-star Interalpen Hotel in Tyrol, where she worked as a head waiter for one year in the executive team.
Since early 2019 Miriam is part of the AQARIUM team. She started as a supervisor and since November, the young lady leads the staff and may call herself the new restaurant manager.
AQARIUM Restaurant Bar
4943 Geinberg / Upper Austria
+43 7723 8501 2585
daily from 7.30am until midnight
(hot meals served until 10pm)
Chef de Cuisine
Chef de Service
Follow us on Facebook.