Wirtshaus

Andreas Döllerer stands up for his background. The Alpine region with its excellent quality products forms the basis for his traditional cuisine served at Döllerer’s tavern (recognised by Gault Millau). Andreas Döllerer re-defines the term ‘local’ with his highly creative style of cooking which never loses sight of Salzburg’s authentic traditional dishes. The menu at Döllerer’s tavern comprises refined classic specialities of Salzburg’s regional cuisine.

These include blood sausage parcels, greave dumplings, creamed veal tripe, venison ragout with creamy mushrooms, Salzburg beef filet in ale, Danube salmon with pumpkin, Bluntau char, Tauern lamb and potato goulash. The innards of the animal are also very important to Andreas Döllerer: sweetbreads, kidney and liver – our butcher and local farmers can vouch for all the meats used.