Döllerer

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.

What makes it distinctive

• Alpine Cuisine with strict regional sourcing, built on classical foundations and pushed with contrast and texture.
• A signature beetroot dish that explores one ingredient across multiple temperatures and textures.
• A serious cellar, over 3,700 labels, plus terrace tables looking onto the edible garden.

Ingredient stars

• Beetroot and horseradish, the centre of Gletscherrübe 23.
• Sturgeon and caviar, recurring in starters and mains.
• Elderflower, capers and salad herbs, used to sharpen rich dishes.

Menu highlights

• Gletscherrübe 23, beetroot baked in salt-glacier sand dough, with Semmelkren, horseradish velouté, beet ice cream and elderflower notes.
• Holzkohle-Stör, lacquered sturgeon from the robatayaki grill, with salted lemon and crayfish stock.
• Milchkalbsbries Altwien, baked sweetbread with classic Viennese accents.

Dining

• Alpine Cuisine built around regional produce, served in the main dining room or on the terrace overlooking the edible garden.