The use of local products, the mastery of the “tools of the trade” necessary in a large kitchen, an openness for harmonious flavour combinations from all over the world and a passion for continually developing and refining our individual style: this is what characterises our cooking. We’re committed to offering an exciting menu, encompassing the well-known classic dishes of the house – such as trout strudel, catfish with caper sauce, Werfen lamb and cream-cheese lemon mousse – as well as new creations using seasonal and highly delectable products.

Some good insights into our culinary identity as well as numerous examples of both traditional and unconventional dishes from our kitchen can be found in our Cockbooks.

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