Steegwirt

The story

Steegwirt Bad Goisern: Alpine Austrian Cooking at a UNESCO Heritage Inn

The Salt Traders’ Legacy

Steegwirt serves refined Alpine cuisine in Bad Goisern, positioned right at the mouth of the Traun River where salt traders once unloaded their cargo centuries ago. The original stone structure dates to 1571 and functioned as a vital rest stop for men moving goods between the Hallstatt mines and European markets. Brothers Fritz and Tamino Grampelhuber inherited the property after major renovations in 2018 and now operate it as a living heritage inn. Their commitment to preserving regional history shapes every service detail.

Fritz’s Kitchen and Craft

Chef Fritz Grampelhuber runs the line with a pragmatic approach that earned him a 13.5 rating from Gault&Millau. He applies a disciplined, team-oriented focus to seasonal produce and local game. Diners encounter grilled scallops resting atop gratinated paprika tripe, a pairing that highlights his preference for full animal utilization. Smoked trout arrives with horseradish yogurt, while roasted venison cheeks and sheep milk ice round out the menu. The kitchen favors straightforward Alpine cuisine over heavy theatricality.

The Hallstatt Setting

The dining rooms sit directly beside the water, framing views of the UNESCO protected Salzkammergut landscape. Guests gather around wooden tables to share plates of Bratl in der Rein, a classic pork roast baked with herb roots and served still sizzling in its cast iron skillet. A crisp pint of locally brewed Hallstatt beer accompanies the meal without disrupting the quiet rhythm of the room. The architecture preserves original timber beams alongside contemporary lighting, creating a space that feels both grounded and refined.