Rouge Noir.

Tucked away on the first floor of the Neusacherhof, Rouge Noir is an intimate chef’s table that trades the typical open-kitchen bustle for the quiet atmosphere of a private library. Limited to just eight to ten guests, the room features a large window framing Weissensee’s meadows and mountains, turning the landscape into a backdrop for Stefan Glantschnig’s 12-course tasting menu. The experience often begins with a signature pairing of champagne and popcorn before moving into a "lacustrine journey" of hyper-local ingredients. You might see a local fisherman filleting fresh Reinanke right at the table or find precise combinations like char with tomato water and roasted guanciale. It is a highly controlled, single-room event where the lake isn't just a view, but the primary source for a creative, region-driven narrative.