The story
Chef Stefan Griessler directs the kitchen at Wirtshaus Poststube 1327 in Gmunden, anchoring the menu in straightforward Austrian cuisine. The Gault&Millau guide awarded the venue fourteen points this year, highlighting how Traunkirchen has evolved into a reliable dining hub for the Salzkammergut region. Griessler maintains a clear vision that favors substance over novelty, guiding his brigade through a tightly curated selection of classics. Sous-chef Mika Dörflinger manages the daily production line, keeping plating consistent and temperatures precise.
Visitors usually start with the Magenpflanzerln or the breaded herring resting on dark rye. The prepared snails skip the customary garlic butter entirely, landing instead on a velvety Jerusalem artichoke purée. Hearty plates follow quickly, featuring well-seasoned beef tartare alongside perfectly folded spinach dumplings and house-made gnocchi. The main course centers on a thick-cut schnitzel sourced exclusively from Duroc pigs, yielding a deeper roasted flavor and a reliably crunchy exterior.
Georg Schöndorfer coordinates the floor operations, guiding guests through the dining room from early afternoon until evening close. The establishment functions as a dedicated Wirtshaus kitchen, prioritizing reliable hearty Austrian cooking rather than experimental techniques. Patrons may walk in between twelve and nine o'clock to experience seasonal staples without reservation pressure. The steady pace of service reinforces a quiet confidence rooted in local hospitality traditions.
Recognition
Ambience
Details
History
Traunkirchen is THE food hotspot in the Salzkammergut. Alongside the "Bootshaus" and the new "Belétage", the "Poststube" has been a guarantee of hearty tavern-style cuisine for many years. Those who start with the appetizers will be delighted from the very beginning. The breaded herring on toast and fried champions whet the appetite for more. The snails are served here not classically with herb butter, but with Jerusalem artichoke purée, which is a pleasant surprise. The beef tartare would do just fine without the egg garnish, but it is beautifully seasoned. Spinach dumplings and gnocchi were prepared with precision and expertly balanced. Naturally, what cannot be missing in an Austrian tavern is the schnitzel. At the "Post", it is more than perfectly prepared from Duroc pork. Address: Ortsplatz 5, 4801 Traunkirchen, Austria Contact: 07617 23 07 post@groellerhospitality.com https://www.hotel-post-traunkirchen.at/ Opening hours: Daily 12:00–21:00 See homepage Team: Stefan Griessler (Chef), Mika Dörflinger (Sous-chef), Georg Schöndorfer (Maître d')
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