Döllerer

The story

Crafted with passion, served with love

A Family House Since 1909

What began roughly a century ago in the small Salzburg region town of Golling an der Salzach has grown into one of Austria's most complete addresses for serious eating and drinking. The Döllerer family — across multiple generations and with many faces — runs a tightly connected world under one roof: a fine dining restaurant, a traditional Wirtshaus, a guesthouse, an enoteca, a wine trading house, and a delicatessen. The thread running through all of it, in their own words, is "the passion for good taste, alpine roots, respect for the original, and a curiosity for the modern."

Andreas Döllerer and Alpine Cuisine

At the heart of the restaurant is chef and host Andreas Döllerer, who has shaped a distinct culinary identity he calls Alpine Cuisine — a philosophy rooted firmly in the Salzburg region and the broader Alpine arc, while remaining open to the world. The kitchen does not offer a vegan menu, and makes no apology for it: the Austrian Alpine Cuisine here depends on the integrity of regional animal and plant products. Vegetarian menus, however, are prepared with care on request.

The flagship tasting experience, named Göllüberquerung after a local mountain crossing, reads like a map of the surrounding landscape. Dishes draw on ingredients with precise provenance: Bluntau valley char, asparagus from the Reichenspurner farm, goat's cheese from the Großglockner, wild garlic from Rabenstein, and sturgeon caviar from Walter Grüll in Grödig. A beetroot baked in glacier sand, then dried and rehydrated, arrives with horseradish velouté and elderflower marinade. Pigeon from Nussdorf is rested in mountain hay. The à la carte menu follows the same logic, and on Saturday lunchtimes the kitchen opens its doors for an Alpine-Lunch — the same restaurant cooking at Wirtshaus prices, explicitly designed as an introduction to the full experience.

The wine program earned Döllerer a Wine Spectator Best of Award of Excellence, a recognition that reflects the depth and seriousness of a cellar curated by a family that also runs one of Austria's significant wine trading houses. Master Sommelier Alexander Koblinger oversees service and quality across both operations, and wine pairings — including a premium "Best of" pairing — are offered alongside every menu.

An Edible Garden and a Living Larder

Behind the restaurant, on steep slopes, alpine fruit trees carry nearly forgotten flavours back onto the plate and into the glass. The family's edible garden at the Golling Stammhaus is planted with regional rarities — Danube whitebeam, ten grape varieties, native serviceberry, blood peaches — alongside herbs and global specimens, all framed in natural stone walls and Corten steel. Fifteen beehives produce the house's own organic honey, which appears on the menu. The garden is not decorative; it is, as Andreas Döllerer intends, a living source that future generations will still draw from.

This convergence of rigorous Austrian cuisine, exceptional wine, and a genuine sense of place — about thirty minutes from Salzburg — is what makes Döllerer worth the drive.