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“Alpine Cuisine” gourmet restaurant in Golling, Austria.

It's all about what surrounds the restaurant in Golling. The Alpine region, its nature, and the people who shape the region. The multi–award winning chef Andreas Döllerer’s “Alpine Cuisine” takes a guest on a journey. Over tall mountains, through deep valleys, across rivers, lakes and alpine pastures. Leisurely tours through pristine landscapes that uplift and ground at the same time. Old knowledge combined with the new, placing his culinary focus on the pure, the original, the genuine.

Nature is a gentle, observant guide for Andreas Döllerer's “Alpine Cuisine”. As someone who grew up in Golling, Andreas Döllerer is very much in his element. His cuisine is deeply connected to this place; its subtlety and purity enable it to fit perfectly into this world. Old combines with new to create something different and exquisite.

Andreas Döllerer is a versatile man, especially when it comes to food. He gained his exceptional cooking skills working abroad with Dieter Müller in Lerbach Castle in Germany as well as in the restaurant 'La Taverna' in Colloredo di Montalbano in Italy. In addition, Andreas has a gift for the usage of local products, creating new styles and most of all, he has a passionate interest in anything that creates pleasure.

In 2003, Andreas rose to the top of Austrian chefs, achieving three Gault Millau toques for Döllerers gourmet restaurant as well as two Gault Millau toques for Döllerers Inn. His credo – tradition meets modern – repeatedly demonstrates the courage to innovation.

He calls his kitchen line “Alpine Cuisine”. This line is a successful blend of classic Austrian delicacies flavored with a dash of creativity and international charm. Andreas and his team try to create childhood memories on every plate, in every dish you can find tradition, individuality and personality.

Andreas Döllerer offers his guests high culture on a plate and in a glass. Here guests are amazed by fennel baked in polished glacial rock from the Großglockner or delight in the tenderness of char and river trout from the Bluntautal valley. The wine menu is in a class of its own thanks to two generations of wine knowledge and a passion for researching and collecting.

Anyone who would prefer to stay overnight after indulging in the wine can expect the legendary “Frischen” veal sausages from the hotel’s own butcher’s for breakfast.



“Andreas Döllerer is a passionate cook. And you can taste that. His famous "Alpine Cuisine" captivates with forest and mountain aromas and many unusual ideas. Simply good, simply delicious.”