I have been at the opening on this Gasthof in 1982. It has been going strong since then. Kurt Berger took over 6 years ago and improved the already great concept.
However nothing can beat a lunch in the shaded garden underneath the chestnuts in the summer.
Stick to the simple dished even though Kurt cooked for us a great branzino in salt crust.
Gebeizter Saibling
Grammelknöden
Private label Grüner Veltliner
Branzino
Vanilleeis mit Kürbiskernöl
Palatschinken
