The story
The monastery cellar dates back to 803, when Alcuin of York documented the first service of drinks within the Benedictine archabbey walls. This record establishes St. Peter Stiftskulinarium as the oldest restaurant in Europe, a lineage that continues today under the stewardship of Claus Haslauer and Veronika Kirchmair. Haslauer took over the lease in 1992, transforming the historic space while preserving its ancient character. Guests dine where legends like Faust are said to have walked, surrounded by rock cellars extended by Abbot Wolfgang Walcher in 1517.
Claus Haslauer leads a kitchen that blends traditional Austrian cuisine with Mediterranean influences, a style highlighted by a 13-point rating from Gault&Millau. The menu features the Tafelspitz served in a copper pan, sourced from Salzburg organic cattle, alongside the classic Salzburger Nockerln. Creative twists appear in dishes like Pete's Miesmuscheln and ricotta gnocchi, reflecting the culinary team's willingness to explore beyond local borders. Modern techniques such as sous vide and charcoal barbecue complement these regional staples, ensuring the food remains dynamic.
The dining rooms offer distinct moods, ranging from the grandeur of the Baroque Hall to the intimate stone vaults of the Willibaldhöhle. Summer brings an Ibiza feel to the terrace, while winter shifts the ambiance toward a cozy hut atmosphere. Wine enthusiasts find extensive support through the CoraVin program, which secures rare vintages for discerning palates. The venue also hosts the daily Mozart Dinner Concerts in the Baroque Hall, merging gastronomy with live classical music since their world premiere in 1996.
Recognition
Ambience
Details
History
In the oldest restaurant in Europe – where guests have been hosted for over 1,200 years – the establishment does not rest on its traditions and history: Good vibes, an Ibiza feel in summer, a cozy hut atmosphere in winter, surprise menus, brunch, and Mozart dinners – at the Stiftskeller, the culinary world gathers amidst ancient walls. Alongside Austrian classics – with the Tafelspitz from Salzburg organic beef served in a copper pan and Salzburger Nockerln leading the way – guests can also take short culinary trips to the south (Pete's mussels, ricotta gnocchi). One thing you must not overlook at the Stiftskulinarium: the wine culture is simply stunning. The cellar is well-stocked, and thanks to CoraVin, even the rarest wines can be served. Address: St.-Peter-Bezirk 4, 5020 Salzburg, Austria Contact: 0662 8412680 | reservierung@stpeter.at | https://www.stpeter.at/ Opening hours: Mon–Sun 12:30–23:00; variable Team: Claus Haslauer, Chef
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