Close Close
Relais & Châteaux is a world in and of itself, unlike any other. A warm, welcoming, gourmet affair awaits where outstanding quality is coupled with each individual property's passion for their own region and its terroir.
Fermer fermer
The art of giving Relais & Châteaux with our CRÉATION Gift vouchers and Gift boxes. If you want to spend a magical evening in stunning surroundings in absolute tranquility or enjoy a gourmet dinner at a restaurant of one of our Grands Chefs, there are more than 300 Relais & Châteaux properties awaiting the lucky receipients of this gift, to offer them a truly memorable experience.
Close Close
Relais & Châteaux offers you a veritable world tour. Whatever the occasion, however long you stay, each of our hotels will offer you the very best of its culture and region.
Close Close
When you experience Relais & Châteaux, you experience a whole array of sensations. Each of our properties offers the opportunity to enjoy an unparalleled range of sensory experiences, where the beauty of a particular place, the warmth of the hospitality and the quality of the cuisine are in perfect harmony. Scents and tastes, landscapes and colours make every stay a rare and intense experience.
Close Close
Discover the excellent cuisine served in our properties: traditional or contemporary, it never fails to be wonderfully creative. This creativity is recognised throughout the world, as our Grands Chefs are considered to be the pinnacle of fine dining.

Print this page Send this page to a friend


Restaurant of a Grand Chef Relais & Châteaux and hotel in the country. Austria,Mayerling

Heinz Hanner

Hanner Mayerling A-2534

I more or less grew up in the restaurant in my parents’ hotel in Mayerling, so I’m a real “restaurant child”. What fascinated me most was the opportunity to constantly create new dishes. That was so much fun that I decided to become a chef. It was my mother who took over my training in the beginning. She was the person who put a stamp on my first years as a chef, by laying the foundations for my later successes.

During the conversion of my parents’ hotel in 1984, I played an active part. In 1986 we opened the gourmet restaurant “Kronprinz” at our hotel “Marienhof”. That was where I worked for the first time as executive chef.

In 1990 I took over my parents’ hotel and focused on continuously improving quality and these efforts were rewarded in 1999 with my first star. After extensive modernisation, the “Hanner” emerged in its present form. I love contemporary art and have, therefore, decorated my hotel with select objects which are regularly changed.

With my highly seasonal and regional cuisine, in which I combine the advantages of classical with those of modern cuisine, I secured my second star in 2007.

What was your most moving culinary experience?
During a visit to the restaurant Masa in New York I experienced cooking and eating as an almost religious act.

The most amusing kitchen incident you ever witnessed?
One of our young chefs didn’t see the open door of a combi-steamer and knocked himself out. After a few minutes he was back in action, thank goodness unhurt, but with a huge bump on his head.

Your best piece of advice for amateur chefs?
Purchase the best products and process them in as pure a manner as possible!

My videos


Check availability online for lunch or dinner

Book your table

Check-in date

Central reservation office (United States)

1 800 735 2478

Calling from another country ? Click here