The death of pubs may be happening elsewhere, but not here. After bidding farewell to the old tenants with a gun salute in the fall, the Stiegl brewery, as owner, registered 90 applicants for its traditional establishment. As early as 1870, Maxglan was being served here, and in 1911 Stiegl bought the building with its magnificent paneled rooms. Back then it was a restaurant for day-trippers in the countryside, but today it looks strangely lost among office blocks, commercial buildings and a stadium. The new tenants seem to be doing everything right and reservations are strongly recommended. Hannah Sattlegger and Patrick Winkler, both still in their twenties, came together at the "Seekarhaus" in Obertauern. Both have done the rounds in top gastronomy, now he works as a chef and she as a patissière - the results of their training at "Schloss Mönchstein" and the "Sacher" can be enjoyed after a glance at the dessert display case. Everything here is presented in the most elegant way. "Sour bread dumplings" are cut into thin slices and served with marinated red onions, pumpkin strips and Abersee sheep's cheese for a pleasantly light start. Slices of guinea fowl, a rare guest on tavern menus, come with a slice of polenta, king oyster mushrooms and, probably to add color and acidity, blackberries and blackberry gel. At 25 euros, this is also the most expensive dish. There are also "normal" dishes such as cordon bleu or roast onion. The "Kuglhupf" is a fine creation of chocolate mousse, chocolate dough and raspberries. For starters, there are a few decent bottles on the mini wine list. Thank you to a very young couple for taking on such an old and not at all small inn.
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