Culinary home.
No matter which of our offers you choose, be it the Döllerer Genießerhotel (Gourmet Hotel), the Wirtshaus (Inn), Restaurant or the Feine Kost (Fine Food), they all express our idea of home.
Anything we do not produce ourselves is supplied by producers whose history we know well. Their work enhances ours and allows our creativity to be truly free. They are smart people attuned to the world around them, with hearts full of kindness and the same love for the place in which they live. Wherever that may be.
Andreas Döllerer's
Alpine Cuisine
Steep, rugged, raw. Nothing here is softened or diluted. What other might have seen as a limitation, Andreas recognised as an opportunity. It fuelled his imagination, brought forgotten knowledge to light, and inspired the creation of something new. All of this finds it expression in his “Alpine Cuisine”. For Andreas it was only natural to embrace what region offers, to work with it, and to understand it in its entirety. This philosophy and its unique kitchen line were awarded 2 stars by Guide Michelin Austria.
Gault&Millau also awarded Andreas Döllerer's restaurant with 5 toques and 19 points. The “A la Carte restaurant guide” named it the best restaurant in Austria with five stars and 99/100 points and the “Großer Hotel- & Restaurantguide” named Andreas Döllerer “Chef of the Year 2020”. Good reasons to try this style of cuisine, where every dish and every product has a story to tell; about people, passions, and the feeling of being right at home.
Shared roots
Great things are only created together. The team around Christl and Andreas Döllerer have a lot in common, but above all they share a passion for hospitality, the culinary arts, and the celebration of good taste. The team also strives to rethink these worlds every now and then, and to present their great diversity and the variety they hold, without ever losing sight of the team's clear vision.
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Our original building in Golling
This former butcher’s shop with attached Inn is where it all started. Since then, everything has grown and changed, and yet in its core remained fundamentally true to itself. In the original building we have refined the tastes of our childhood, gradually becoming one with the world around us. Preservation of our past is important to us, but we are not a museum.
