The Restaurant
A contemporary Alpine table with French roots.
At the heart of Kristiania, dinner unfolds with ease, confidence and just the right amount of occasion. The cuisine is shaped by Alpine produce, French sensibility and a clear respect for flavour, season and restraint. This is not food that shouts. It is thoughtful, elegant cooking with warmth behind it — precise where it matters, generous where it counts, and always a pleasure to sit down to.
In the Kitchen
This winter, the Kristiania kitchen is led by Jurgen Dirkx, a Belgian chef and sommelier with a deep grounding in French technique and a natural feeling for the Alpine table. Having led two Michelin-starred restaurants of his own in Belgium, Jurgen brings precision without stiffness, generosity without noise and the quiet belief that good cooking begins with the right gesture. “Cuisinier, c’est le geste.”
The Cellar
The cellar is shaped by curiosity as much as connoisseurship: Austrian growers at its heart, considered classics from Burgundy and Bordeaux, and a quiet pleasure in finds from less-charted places. That Jurgen is a sommelier as well as a chef shows. The kitchen and the cellar speak to one another easily, as they should in a house that takes both seriously.
At a Glance
Hours.
Breakfast. whenever, however.
Lunch. 12.00 - 17.00
Dinner. 18.30 - 21.30
Menu.
A la Carte Menu by Jurgen Dirkx
Dress Code.
Smart casual, with Alpine ease.
Black tie for Christmas and New Year’s Eve.
Table 11
One table. A changing gesture. The house as host. Some evenings ask for a little more focus. Table 11 is Kristiania’s small culinary format for guest chefs, special menus, winemakers, producers and the occasional reason to gather more closely around one table. The restaurant may change its accent for an evening, but the House remains the host. The name nods to Othmar Schneider’s racing number 11 — sporting memory, carried lightly into the pleasure of dinner.
Dinner, properly done
There is something deeply satisfying about a restaurant that knows exactly what it is. Candlelight, good timing, a view over Lech and a menu that lets the evening find its own rhythm: several courses and a very good bottle, or something lighter with room kept for dessert. A meal here is never only about the plate. It is the room, the company, the soft glow of evening and the particular pleasure of being exactly where you ought to be. Refined, but never rigid. Dinner should feel delicious, atmospheric and entirely at ease.
