Josef Floh is one of Austria’s best-known chef-landlords, the head chef and host of Gastwirtschaft Floh (Der Floh) in Langenlebarn, a village on the Danube about 30 kilometres from Vienna. Trained as a butcher by his father and running the inn since 1994 with his wife Elisabeth, Floh has turned a traditional Austrian Wirtshaus into a national reference point for regional, seasonal and sustainable cooking.
He is best known for his “Radius 66” philosophy – sourcing as much as possible from within a 66-kilometre radius – and for a genuinely low-waste, certified-organic kitchen that has earned three Gault&Millau toques and a Michelin Green Star.
TL;DR
- Austrian chef and innkeeper (Wirt), born and based in Langenlebarn, Lower Austria
- Head chef and host of Gastwirtschaft Floh (Der Floh) since 1994, with his wife Elisabeth
- Trained as a butcher by his father
- Created the “Radius 66” concept in 2009 – sourcing within 66 km
- Three Gault&Millau toques and a Michelin Green Star for sustainability
Josef Floh key facts
| Nationality | Austrian |
| Restaurant | Gastwirtschaft Floh (Der Floh), Langenlebarn, Lower Austria (head chef since 1994) |
| Concept | “Radius 66” – sourcing within a 66 km radius (since 2009) |
| Ratings | Three Gault&Millau toques; Michelin Green Star |
| Style | Regional, seasonal Austrian Wirtshaus cuisine; zero waste, certified organic |
| Training | Butcher, trained by his father |
Background
Josef Floh is a landlord by conviction as much as a chef. He trained as a butcher under his father before taking over the family Gastwirtschaft in Langenlebarn, in the Tullnerfeld about 30 kilometres west of Vienna, becoming head chef in 1994. Often seen in his trademark straw hat, he runs the inn together with his wife Elisabeth as a certified-organic business.
Radius 66 and sustainability
In 2009 Floh created the “Radius 66” concept: a commitment to source whatever is possible – from kitchen ingredients to the restaurant’s furnishings – from producers within a 66-kilometre radius. Regionality and seasonality are treated not as trends but as the natural way to run a Wirtshaus, and the kitchen works to a genuine zero-waste principle, using vegetables in their entirety. The wider operation extends the philosophy through electric vehicles, charging stations and photovoltaic systems, and the restaurant is certified organic.
Signature style
Floh’s cooking is rooted in Austrian Wirtshaus tradition, elevated by exceptional produce and a rigorous sustainability ethos rather than by fine-dining theatrics. The result is honest, seasonal, regional food – built on trusted local producers and a butcher’s respect for the whole animal and the whole vegetable – that has made Der Floh one of the most respected addresses in Lower Austria.
Awards and recognition
- Three Gault&Millau toques
- Michelin Green Star for sustainability
- Gold in the “Sustainable Wine List” category at Star Wine List
- Member of Jeunes Restaurateurs d’Europe (JRE)
Josef Floh in context
Floh belongs to the Austrian tradition of chefs whose cooking is inseparable from their region and its producers, in the same broad conversation as Thorsten Probost in the Arlberg, the Swiss Alpine three-star chef Andreas Caminada, and the German master Joachim Wissler.
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Josef Floh FAQ
Where is Josef Floh’s restaurant?
Gastwirtschaft Floh (Der Floh) is in Langenlebarn, near Tulln on the Danube, about 30 km from Vienna in Lower Austria.
What is “Radius 66”?
Floh’s concept, created in 2009, of sourcing as much as possible – ingredients and even furnishings – from within a 66-kilometre radius of the restaurant.
Does Josef Floh have a Michelin star?
The restaurant holds a Michelin Green Star for sustainability and three Gault&Millau toques.
What is his background?
He trained as a butcher under his father and has been head chef and host of the family inn since 1994, running it with his wife Elisabeth.
What kind of food does he cook?
Regional, seasonal Austrian Wirtshaus cuisine, built on local producers, organic certification and a zero-waste kitchen.
