Beef Days
Ox and beef from the Hintersee region — Tafelspitz, boiled beef and roasts, house-style.
Seasonal Specialty Days at the Gasthof
Regional ingredients, Austrian cooking tradition — served in season.
The Gasthof at DAS Hintersee devotes each season to a different theme. Whether trout from the Fuschlsee, beef from the region or freshly foraged mushrooms from the surrounding forests — the kitchen cooks with what is there. The menu changes with the specialty days.
If you visit on a specialty day, you get dishes that fit the season. The ingredients come from the Salzkammergut. You can taste it.
Specialty days at a glance
Trout Days
Fresh trout directly from the Fuschlsee. Pan-fried, smoked or poached “blue” — depending on the kitchen’s daily offer.
Game Days
Roe deer, red deer and wild boar from the Salzkammergut. Braised legs, goulash and roasts with lingonberries.
Mushroom Days
Porcini, chanterelles (Eierschwammerl) from the forests of the Osterhorngruppe. Classic and uncomplicated preparation.
Vegetarian Days
Seasonal vegetables, regional cheeses and egg dishes. Wholesome, with no compromise on taste.
Salzburger Wirtshauspfandl
The typical tavern dish from the Salzburg region — meat, potatoes and cabbage in the pan, made to an old recipe.
Seasonal cooking
The specialty days follow no rigid calendar. They depend on what the region offers. In autumn, game and mushrooms lead the way; in spring, trout from the Fuschlsee; in summer, fresh vegetables from nearby. To know what’s on now, it’s best to ask directly — by phone at +43 6224 8900-0 or by email at hotel@hintersee.at.
Table reservations are recommended, especially during the specialty days. The Gasthof has limited seating — that’s part of it.
What the region offers comes to the table. No more, no less.