Our cuisine is known for its quality, regional and seasonal dishes. Our home dried "Dry aged Beef" awaits you. Daily specials often include offal dishes and are mostly gone in a flash...
You are guaranteed to find your favourite spot! The elegant Landhausstüberl, or the wood panelled, cosy Gastzimmer, the bright and airy Wintergarten or the new Terrace in the inner courtyard, the choice is yours.
Pride and joy of Senior Fritz Hönig is his wine cellar. Member of the Pannonian Wine brotherhood, he keeps some real treasures and is always proud to present them to - and taste them with - his guests.
Our breakfast buffet - Your time out.
Enjoy the large variety – a tasty and stress free start into a new day with homemade jams and cakes, musli and cereals, ham, fruit salad, cheese selection, fruit juices, bread and rolls,......
Wed-Sat 7:30 to 10:30, Sun 7:30 to 10:00
from 15.05. onwards - on a reservation basis only (due to offical restrictions)
Valentins Candle Light Dinner
March - april
Lamb & wild garlic
JUNe – AUGUST
OcTOBRe – NOVEMBER
Goose & game meat
EXAMPLES from our menu
SPRING AND SUMMER
Creamsoup of Kohlrabi with smoked salmon
warm Kalbskopf (calfs head meat in aspic) with Vinaigrette
Illmitzer white asparagus with ham
Terrine of chanterelles
Mandl´s organic goats cheese
Smoked regional sheep cheese with smoked salmon
Consommée of wild mushrooms
Filet of char with Kohlrabi and Gnocchi
Filet of pike with tomato and cabbage stew
Pork medallions with semolinapudding and wild mushroomgoulash
Cold melon soup with homemade sorbet
Curd cheese and yoghurt terrine with elderflower parfait
Strawberry parfait with marinated strawberries
autumn and winter
Beef tartar with quails egg and toast
Creamsoup of Topinambour
Air dried ham of venison with stewed figs
Carrott and Ginger soup with prawn crackers
Braised Veal with potato purree and courgettes
Filet tips of beef in mushroom sauce with straw potatoes
Medaillons of venison with glaced sweet chestnuts, beetroots and brioche dumplings
Home dried Dry-aged Rib Eye Steak with potatowedges and salad
Roast duck with red cabbage and dumplings
Advocaat parfait with stewed figs
Gingerbread cake with plum compott
Chocolate "Lavacake" with vanilla ice-cream