The Best Restaurants in 5700 Zell am See
Other five-star hotels may seat their out-of-town guests in separate, exclusive dining rooms. At the “Salzburgerhof” in Zell am See, however, guests at any table in the spacious “Salzburgerstube” can choose between the regular à la carte menu and the tasting menu. Even the regular menu already showcases the style of the new executive chef, Michiel Van den Berg. He took over from the long-serving Stefan Reiter and is steering the restaurant in a new direction, moving away from grand, French-influenced classics. If you detect Asian ingredients and flavors in most of the courses, you’re on the right track. The Dutchman grew up in Indonesia; after completing his training in his home country, he worked his way through the German hospitality industry, most recently cooking at “Fritz & Friedrich,” one of the top restaurants in Obertauern. With the full-course menu, Van den Berg showcases the full range of his repertoire. To start, there are typically very filling local delicacies served in mini-portions, such as Pinzgau-style Bladl & sauerkraut or Kassuppe with fried veal brain. Then the first detour toward Asia—tender, lukewarm hamachi with ponzu, topped with (a bit too much) nut butter espuma, young leeks, and puffed rice. Back on course for home: a fluffy crackling dumpling with paprika-seasoned sauerkraut and lardo. And back again: cream cheese pockets with pak choi, a nice and spicy Korean gochujang sauce, and tomato water. For those who find such a culinary cruise too exciting, the à la carte menu offers a safe haven with Pinzgau cheese gnocchi, schnitzel, and Kaiserschmarren. The popularity of this traditional restaurant among a spendthrift clientele is evident from the wine list. Alongside all sorts of affordable options, they’re all there—Masseto, Unico, Bonne Mares, Opus One, Petrus.
The Brüggler family and the Erbhof are a fine combination. Father Josef and daughter Sonja cook classic, traditional, creative and delicious dishes. From beef tongue to the best fish dishes - very good.
The ambience: urban with power and brickwork, the cuisine is regional, Austrian, always well and creatively prepared. The products come from the restaurant's own organic farm or from the region.
Traditional, modern Alpine cuisine with a strong regional touch. The kitchen team attaches great importance to fresh ingredients from the Pinzgau region and takes guests on a culinary journey of discovery.
Poacher's pan, homemade pasta, Salzburger dumplings or a Pinzgau goulash? Here we cook fresh with regional products and a lot of passion for good cuisine. Well-stocked wine cellar.
René Fichtner serves excellent cuisine in the classically elegant parlor. Tasty traditional dishes and fine, seasonal fare with ingredients from the region are served.