The story
Zirbe in Liezen presents a steady stream of Austrian and Mediterranean cuisine under the direction of chef Gottfried Prall. His kitchen builds every evening around a daily five-course menu that shifts with local harvests. The Gault&Millau guide recognized this steady focus with eleven points for 2026. Guests can also navigate an à la carte list when they prefer a lighter path through the season.
The regional cooking pivots between highland ingredients and coastal techniques. Trout from the Traunfels river appears as a paired preparation alongside seasonal vegetables. Cattle raised in the Alpine pastures around Salzburg supply the beef for a straightforward grilled fillet steak. Plant-focused diners will find a spiced red vegetable and chickpea curry that balances earthy spices with bright acidity.
The Mediterranean and Alpine kitchen extends into a glass-enclosed winter garden at the IMLAUER Hotel Schloss Pichlarn. Large windows frame a direct view of the Grimming mountain, shifting the backdrop from summer green to winter snow. The space stays quiet enough for conversation while maintaining a steady flow of service. Every detail aligns with the hotel’s broader commitment to unhurried hospitality.
Recognition
Ambience
Location