Just outside the gates of the festival city of Salzburg Andreas Döllerer offers his guests high culture on a plate and in a glass. The young chef ranked top in all the restaurant guides creates his “Alpine Cuisine” using ingredients from the mountains, valleys, pastures and rivers in the surrounding area. Here guests are amazed by fennel baked in polished glacial rock from the Großglockner or delight in the tenderness of char and river trout from the Bluntautal valley. The wine menu is in a class of its own thanks to two generations of wine knowledge and a passion for researching and collecting. Anyone who would prefer to stay overnight after indulging in the wine can expect the legendary “Frischen” veal sausages from the hotel’s own butcher’s for breakfast.
- Alpine scallops
- Suckling calf sweetbreads with the royal court – whey, Jerusalem artichoke & mountain hay
- Childhood memories Part 1 – “Muas” with apple & caramel
- Prix79 - 149€
- Fermetures HebdomairesSunday & Monday
- By Noemie
- Email: firstname.lastname@example.org