Wirtshaus Schlössl

The young tenant couple want to combine the old Schlössl tradition with modernity. They also do this in the kitchen. The menu includes good classics, Tyrolean Schlutzkrapfen and truffle gnocchi.

The last census of the village of Schlößl, part of the Salzburg municipality of Nußdorf am Haunsberg, revealed a population of 172. Not far from the village stands the baroque pilgrimage church of St. Pankraz on a secluded hill in the forest. And next to it - virtually as an accessory and owned by the Archdiocese of Salzburg - there is a small inn. You might think that hardly anyone would want to run such a remote establishment anymore. But here, too, something has happened that can often be reported these days - a young couple moved into the official residence on the hill and turned a cute gem into an even better one. The rooms, which are suitable for home movies, have been carefully renovated, and the terrace and the Salettl with a view over the Flachgau are unbeatable anyway. And Andreas Stadler - with addresses such as "Goldener Hirsch" or "Burg Vital" on his CV - also cooks an intelligent mix of traditional and contemporary dishes suitable for pilgrimages. Like "Vitello Forello", pink roasted veal in smoked trout cream with mustard caviar, red onions and deep-fried capers, served with an ingenious salted breadstick. Then there is braised shoulder of lamb with wild garlic polenta, paprika and again - here superfluous - red onions. On Sundays, a roast is put in the oven. Veal wiener, veal cream goulash and fried chicken are always on the menu. Afterwards, "Alles Topfen" is a very good choice: tart with curd cream and pickled sour cherries. Stadler's partner Christina Schoyswohl is in charge of the friendly service. The mini wine list is hopefully just a starter. And it goes without saying that the great Augustiner diocesan beer from Mülln flows freely here.