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A Family-Run Restaurant Since 1979

Dear Guests,
From 1979 to 2026, we had the plea­sure of wel­com­ing you to our restau­rant and hotel. As of 26 Octo­ber 2026, our restau­rant is per­ma­nent­ly closed.
We would like to express our heart­felt thanks for your trust, your loy­al­ty and the many won­der­ful years we have shared.
Should you require any infor­ma­tion or wish to make an enquiry, we remain avail­able by email or telephone.

The Obauer Family

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Salzburger Nockerl

Salzburger Nockerl (souffle)

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Makes four servings: 5 egg whites, 3 tablespoons sugar, 1 pinch salt, 2 tablespoons vanilla sugar, lime or lemon zest, 3 tablespoons all-purpose flour, 4 egg yolks, a little butter for the cake pan. Bake approx. 10 minutes at 390 degrees Fahrenheit plus 2 minutes at 350 degrees Fahrenheit.

Makes four servings: 5 egg whites, 3 tablespoons sugar, 1 pinch salt, 2 tablespoons vanilla sugar, lime or lemon zest, 3 tablespoons all-purpose flour, 4 egg yolks, a little butter for the cake pan. Bake approx. 10 minutes at 390 degrees Fahrenheit plus 2 minutes at 350 degrees Fahrenheit.

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