Döllerer

First off, because it simply needs to be said again and again: The "Döllerer" is not just the "Döllerer". Rather, it is a small gastronomic empire with Golling as its headquarters. This includes the tavern, the shop, the hotel, and the wine trading business. And of course, the gourmet restaurant. And what each individual area offers is so interwoven that one cannot function without the others. Maybe in some abstract sense, but certainly not the way things are currently run. And that is wonderful. Back to the restaurant. Here, Andreas Döllerer offers various menus: from the "Alpine Lunch" and the compact Bluntautal Menu, via the "Oberjoch" (already a bit more extensive), up to the "Göll-Überquerung", the full program, where all the new dishes also have their place. Oh yes, then there's also the "Best of", which is essentially the à la carte offering, where each course can be ordered individually to create your own custom menu. Our highlights ("never change a winning team"): Bluntausalb, marinated and served with a wonderfully aromatic broth made from whey and brown butter. Accompanied by confited potatoes and local caviar. The Glacier Turnip, an evolution of the iconic "Glacier Polish", has been perfected by Döllerer. It simply cannot be improved upon. The turnip is dried and then rehydrated; semmelkren, radish velouté, romaine lettuce, and an elderflower vinaigrette are added. A course that has secured a permanent spot on the deepest shelves of the subconscious, where it remains – always and forever retrievable – in memory. Wine tastings occasionally take place in the restaurant. They are always extraordinary on the one hand, and on the other, Andreas Döllerer uses them for experiments and excursions into the past. This year, for example, there was marinated wild salmon with Russian egg. A homage to a menu from 1968. Paired with outstanding Burgundies from Maison Leroy. Address: Markt 56, 5440 Golling, Austria. Contact: +43 6244 42 200, office@doellerer.at, https://www.doellerer.at/. Opening hours: Wed–Fri 18:00–20:30, Sat 12:00–24:00 (variable). Team: Andreas Döllerer, Chef · Chef of the Year 2010 | Franz Baier & Markus Leutgeb, Sous Chefs | Anna Meister, Maître d'.

Despite the highly professional management by the Döllerer family, the warmth and charm of the inn certainly shine through just as brightly: after a friendly welcome from the motivated young service team, guests can take a seat in the beautiful courtyard on warm days. Alongside classic inn dishes such as Wiener Schnitzel, goulash, and grilled sausages, the menu also features rustic French dishes. You won't find better classic trout dumplings in Chablis sauce even in Alsace. The seasonally limited baked elderflower blossoms with sour cream ice cream and strawberries are simply divine, and the exceptionally extensive wine list offers the perfect pairing. Effortless enjoyment doesn't get much better than this! Address: Markt 56, 5440 Golling, Austria. Contact: 06244 42 20 | office@doellerer.at | https://www.doellerer.at/. Opening Hours: Tue 17–22, Wed–Sat 12–22. Team: Andreas Döllerer, Chef; Anna Meister, Maître d'.