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Delicious recommandation of the chef’s: Roast pork

Roast pork – from the picnic shoulder

robust, traditional roasting cut, lean

Roast pork – from the shoulder

lightly marbled with fat, succulent and aromatic

Roast pork – from the loin

lovely fat cover

Surbratl (roast salted pork)

from the belly, succulent and streaky

Knuckle of pork (cured) – the best

is only available on Fridays

Our pork comes from Salzburg slaughterhouse Ablinger in Oberndorf.

Beer recommendation: Augustiner Edelstoff