Gschirnwirt - Seekirchen am Wallersee

My wife chose the salmon trout and the desert plaque. The service was attentive, the appropriate wines perfectly suited. Everything was boiled to the point, the beef medium rarely as it should be. I also enjoyed the wort of some dishes, the menu shows with Curries and Thai dishes that they can handle it. The highlights are the deserts a little on the big side, so share it. For two people, including several wines on the glass, we went with a culinary investment of 85 euros. It was absolutely worth it.

As usual, Gschirnwirt never disappoints. Friendly staff, management comes to the table to see how everything is. Very recommend to visit their salad bar and wash it with their Cordon Bleu.

Good meal with local specialties in a relaxing garden with waiters and waiters dressed with current historical dresses such as each beautiful Austrian inn

A week golfing in Salzburg region we stay in this small hotel. Their restaurant deserves a special evaluation. Restaurant is not big; especially the outside space is very nice. Wooden tables with comfortable benches are situated in a very nice garden with patulous chestnut trees, summerhouse covered by ivy. Joung and helpful staff wear usually traditional costume, they are very popular. It is nice and charming. Owners of this nice hotel come to greet their guests daily. Restaurant was full every afternoon and evening, majority of guests were groups of locals, joung, older, families. It is usually good sign of quality. Kids can use spacious part of garden with climbing frames. Hotel with his restaurant is situated outside of the town, close to the championship golf course Salzburg – Eugendorf. My husband and I were guests of hotel with half board pension. We and other hotel guests had every day a tables prepared for menu diner. Every evening we had a private menu card prepared for us on the table. I am vegetarian and it was no problem for the staff to prepare vegetarian dishes for me separately, even I was the only one. Menu usually consisted from 6 to 8 courses. All together it looked as a menu degustational in some great restaurant. Use of regional and seasonal products was self – evident. Everything was very tasty and nice presented. The only two slightly negative comments: portions were too big and cook like salt more than me (maybe he got a new sort of salt and was not familiar with it? It is great place with excellent food. They were in the Michelin restaurant guide at 2009 according to the sticker on the door. I think the Michelin evaluators should return back and renew their recommendation.

Good meal with local specialties in a relaxing garden with waiters and waitresses dressed with topical historical clothes as per any nice Austrian Gasthof