The kitchen at the Jagdhof was awarded a toque in 2012. The Jagdhof Restaurant is divided into several cosy dining rooms, with lots of wood decoration and harmonious colour. The separation into distinct rooms makes the dining experience more cosy and family-like.
A designated table will be reserved for you, at which you will enjoy breakfast and dinner during your stay. To give our guests especially personalised service, you will always be cared for by the same waiter or waitress.
For those who seek even more choice and exclusivity than that offered by our 5-cours gourmet menu, we suggest dining at our à-la-carte restaurant awarded with one toques. External guests are also warmly welcome to our à-la-carte restaurant.
Pfurtschellers Hubertusstube Restaurant
At our one-toque awarded gourmet restaurant, we would like to present you enjoyment in its finest form. The Hubertusstube Restaurant as well radiates a cosy warmth paired up with elegance. Our kitchen team cooks with the best products our homeland has to offer. Chef, Thomas Strasser, presents them in a new Austrian style – keeping in mind tradition but at the same time open to international trends. Our sommelier, Matthias Tanzer, will gladly recommend the suitable wine that is a perfect but unobtrusive supplement to these compositions.We realise: It is a high and challenging culinary goal that we want to achieve every day. We therefore always give our best for you.
Open from 7pm, closed on Tuesdays, kitchen open (last order) until 8:30pm, call to reserve a table at +43 5226 2666!
GAULT MILLAU GUIDE 2011
In its 2011 appraisal, Gault Millau writes: “The previous sous-chef and new boss of the kitchen, Thomas Strasser, was able to effortlessly maintain the level of his predecessor. In the wood-panelled Stube with hunting trophies as the decor, he conjures up Austrian dishes in a modern interpretation with side-trips into the international. Highest quality products are obtained in particular from farmers from the region, wild game and mountain meadow lambs come from their own hunting or breeding grounds. Our subtly marinated filet of arctic char was harmoniously garnished with apples and radishes. The frothy soup of meadow herbs in dialogue with truffled egg yolk ravioli/pockets was inspiring. The variation of lobster and artichokes, as well as the duet of quail with celery offered a wonderful play of aromas. The precisely pink-roasted loin of venison was imaginatively served in a nut crust, tastefully balanced with pepper cherries and thyme gnocchi. Also the dessert, a variation of quark cheese with wild berries, fulfilled our expectations. We were equally impressed by the wine list comprising the crops of over 300 international producers and the friendly and competent service.”
