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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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Lamm Curry, Werfen style

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Serves 4 to 5 people; 1 lb lamb shoulder, flank, or fore shank, 1 cup of dried runner beans (socked overnight), 1 teaspoon tumeric, 1 teaspoon curry, 1 red onion, garlic, 2 cardamon pods, cumin seeds, 1 tablespoon fennel seeds, 3 star anises, 1 small cinnamon stick, 1/2 vanilla bean, 1 tablespoon mustard seeds, 1 bay leaf, curry leaves or curry paste, sesame oil, olive oil, white wine (muscat or traminer), 17 oz water, salt, 1 tablespoon honey, cornstarch or Kuzu as a thickener.


Mix all the ingredients together in a pot and simmer for about 45 minutes on the stove.


You can prepare this dish well in advance and store in the refrigerator.

Serves 4 to 5 people; 1 lb lamb shoulder, flank, or fore shank, 1 cup of dried runner beans (socked overnight), 1 teaspoon tumeric, 1 teaspoon curry, 1 red onion, garlic, 2 cardamon pods, cumin seeds, 1 tablespoon fennel seeds, 3 star anises, 1 small cinnamon stick, 1/2 vanilla bean, 1 tablespoon mustard seeds, 1 bay leaf, curry leaves or curry paste, sesame oil, olive oil, white wine (muscat or traminer), 17 oz water, salt, 1 tablespoon honey, cornstarch or Kuzu as a thickener.


Mix all the ingredients together in a pot and simmer for about 45 minutes on the stove.


You can prepare this dish well in advance and store in the refrigerator.

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