Fine award-winning (3 Gault Millau chef’s toques), 3 Falstaff-Gabeln und 3 À-la-Carte-Sterne. Stefan Reiter and his team cook daily for you at the highest level.
Chef Stefan Reiter and his team stand for exquisite delicacies from the Amuse Geule to the assortment of sorbets. He masterfully manages to win over even the culinary experienced regular guests of the Salzburgerhof in Zell am See again and again. Stefan Reiter worked as a sous chef from 2008 to 2012, came back in 2015 and has been setting unmistakable accents as a chef ever since.
Desserts have always been very important in classic Austrian cuisine. The Salzburgerhof cultivates this tradition with a wide range of options in the a la carte restaurant Salzburgerstube and in particular with the traditional dessert buffet on Friday evenings.
Under the direction of Lukas Schmiderer, our pâtissierie will spoil you with daily strudel and cake variations and evening dessert creations. "Luki" has conjured up sweet temptations at the Salzburgerhof since 2010 and was named "Patissier of the Year" by the Schlemmer Atlas in 2017. Try his hand-made chocolates in particular!
Service with passion
Our restaurant team will make your stay as pleasant as possible with an attentive eye and the heart of your host. Maitre & graduate sommelier Günther Rettenbacher always knows the right wine for your menu or à la carte. Soft piano music in cozy elegance create a timeless atmosphere in harmony with Austria's dining culture. The Salzburgerstube in the Hotel Salzburgerhof in Zell am See is your gourmet restaurant in Zell am See and looks forward to your visit!
Reserve your table in the 3-toque a la carte restaurant "Salzburgerstube" in the Hotel Salzburgerhof at +43 6542 765.
The traditional ambience with valuable wood carvings, tiled stove and noble place setting is the beautiful setting for culinary performances at world level. It shows style, noblesse and an authentic connection with Austrian culture against the backdrop of the hotel garden, which becomes a lively center in summer.
Excerpt from our menu:
“Marinated tuna on avocado, sesame & calamondin vinaigrette”
“saddle of rabbit in a noodle leaf, Yuzu pea compote & Kashmir curry”
“Tafelspitz roast beef with creamed spinach, roast potatoes & classic sauces“