"Parking Space" Restaurants in Saalbach-Hinterglemm
Saalbach has had a new gourmet hotspot since the summer. Chef Stefan Lechleitner cooks for two to ten people at the Chef's Table in the small design hotel. "Roots and paths" as a culinary journey.
The BlacKbox by Tobi at DAS KOHLMAIS is only open in winter. But then it's a gourmet hotspot where host and head chef Tobi Gappmaier combines Alpine cuisine with haute cuisine. Also steaks and sushi.
Natural, regional and creative cuisine is important to head chef Patrick Spitzer. And so the Kendler cuisine is always characterized by freshness, quality and authentic dishes with a twist.
Robert Mair is at the stove and cooks Mediterranean-South Tyrolean cuisine. This is "served" with conviviality à la South Tyrol and matching wines. Be sure to try it: Carpaccio Cipriani from Pinzgau beef - pure fusion.
There are many places to take time out in the beautiful hotel. One of them is the restaurant, where you can spend them enjoying dishes of the highest quality and best ingredients. Soul food with high standards.
For the Gensbichler family, hospitality and excellent cuisine are the best ingredients for a successful inn. They serve Alpine-inspired dishes prepared with seasonal, regional ingredients.
Guaranteed regional is the motto in this inn with beer garden. It serves good Salzburg food made from local ingredients or from its own farm, such as fine lamb or ribs.
The menu is characterized by very high-quality, alpine-inspired cuisine that places great value on regional products. The fondues and hat meals, complemented by modern bowls, are particularly special.