Werfen, Austria

Brothers Karl and Rudi Obauer share chef responsibilities at this restaurant with rooms dating back to the 15th century in the shadow of Alpine peaks. But while the setting might be historic, the brothers update Austrian cuisine with creative modern flourishes – trout strudel with veltliner sauce and mushroom purée, say, or chicken with porcinis and kohlrabi leaf stuffed with rice – while offal dishes such as smoked deer liver with fried foie gras are a speciality. Local ingredients extend to foraging the surrounding mountain slopes while as much as possible is preserved over the winter. There’s a bar for pre-dinner drinks, and dining in the garden in summer surrounded by herbs and fruit trees. There are 11 guest rooms to make a night of it; breakfast is no less memorable.

Key Information


Markt 46, Werfen, Salzburg, 5450


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