If you are looking for good food in the center of Schwarzach im Pongau, you will find all kinds of pubs, bars and snack bars. The supply situation is no different in other nearby communities down in the valley. The only chance - a few bends up to picturesque St. Veit with its magnificent market square, grocery store, various refreshment stops and a quasi-new old inn. Vitus Winkler, widely known for his gourmet restaurant "Kräuterreich", built his outwardly modern hotel around a restaurant that his grandmother had opened in 1928 as part of a café and guesthouse. For a long time, the historic Zirbenstube was used to cater for hotel guests, and Winkler served his menus in the conservatory. The relocation of the "Kräuterreich" to a new area prompted the historic parlor and the reconstructed black parlor with its extravagant coal-black furniture to be declared a "tavern". With a partly "normal" offer. So you can stop here for beef soup, mushroom goulash (from Flachgau organic mushrooms) or cordon bleu (from Fritztal free-range pork) as well as for something more elaborate. Even the place setting is striking: Herb spread, often a pale convenience spread, is a deep green delicacy here. Calf's liver parfait comes with port wine cherries, cocoa earth, meadowsweet and buttermilk-herb emulsion. The "Alpine Bouillabaisse" is a powerful, paprika-infused broth with plenty of salmon trout, Alpine prawns and fennel pockets. Original: an interpretation of the club sandwich with beet focaccia, lots of herbs and pastrami, of course. And a must, if available: Cranberry dumplings.
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