Döllerer
Golling an der Salzach, Austria
⭐2 Stars
The Experience
From Michelin Guide
There is something unique about Andreas Döllerer's cuisine. For some 20 years, his Alpine style has been his passion. In what he dubs his Alpine Cuisine, he uses only excellent ingredients from the region. Building on classical foundations, he skilfully works in contrasts and textures to cook up innovative dishes such as Gletscherrübe 23: dried, rehydrated and baked beetroot with a beetroot and black elder marinade and beetroot ice cream, served with soufflé-style Semmelkren (horseradish sauce) and a subtly spicy horseradish velouté, accompanied by tender Romanesco lettuce with a delicate elderflower vinaigrette. Excellent wine recommendations from Master Sommelier Alexander Koblinger – the vaulted wine cellar is home to over 3 700 different labels. Dishes are served in the elegant restaurant or on the beautiful terrace, which overlooks the edible garden, where herbs, vegetables and fruit are grown for the kitchen. In this historical building in the heart of Golling, there are pretty, cosy guestrooms.
Unique Things
From Visitor Experiences
Edible Garden Terrace Dining
Dishes are served on a terrace overlooking a dedicated "edible garden," where herbs, vegetables, and fruit are grown exclusively for the kitchen, directly linking the dining experience to the restaurant’s own harvest.
Alpine Scallop with Self-Fermented Garlic
The menu features unconventional dishes like Alpine scallop paired with self-fermented garlic, showcasing a blend of local ingredients and innovative fermentation techniques rarely seen in traditional Alpine cuisine.
Gletscherrübe 23: Multi-Textural Beetroot Creation
A signature dish, "Gletscherrübe 23," involves dried, rehydrated, and baked beetroot served with beetroot and black elder marinade, beetroot ice cream, horseradish sauce, horseradish velouté, and Romanesco lettuce with elderflower vinaigrette—a complex, multi-textural exploration of a single vegetable.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Döllerer in Golling an der Salzach are:
Beetroot: Featured in the innovative dish "Gletscherrübe 23," beetroot is dried, rehydrated, and baked, then served with beetroot and black elder marinade, beetroot ice cream, horseradish sauce, and a horseradish velouté. This ingredient highlights the Alpine style of using regional produce with creative techniques.
Horseradish: Used as a sauce (Semmelkren) and in a subtly spicy velouté accompanying the beetroot dish, horseradish adds sharpness and contrast, reflecting the restaurant's emphasis on texture and flavor balance.
Fennel: Baked fennel encased in dough made with glacier polish from Großglockner is one of Andreas Döllerer's signature creations, showcasing the use of local Alpine ingredients combined with unique preparation methods.
Sweetbread: The "Alt Wien" sweetbread dish is a must-try, representing traditional Alpine ingredients elevated with refined cooking techniques.
Schwarzbeernocken: A famous dish at Döllerer, likely involving blackberries or a similar Alpine berry, emphasizing the use of regional fruits in innovative ways.
These ingredients are significant because they embody Döllerer's philosophy of Alpine cuisine—rooted in local, high-quality ingredients from the region, prepared with classical foundations but presented with modern innovation and texture contrasts. The restaurant also grows many herbs, vegetables, and fruits in its own "edible garden," ensuring freshness and seasonality.
Menu & Pricing
Current Offerings & Prices
Döllerer Restaurant
Alpine Cuisine
- Innovative dishes with regional products
Menu Highlights
- Salz-Gletschersandteig gebackene rote Rübe: €28
- Holzkohle–Stör: lackiertes Störfilet vom Robatayaki Grill: €59
Wine List
- Over 3700 wine positions in the cellar
Dining Experience
- Elegant restaurant or beautiful terrace with garden view