The story
Poll's Kaiserterrasse anchors its regional Austrian cuisine in Sankt Wolfgang im Salzkammergut, operating within the historic Hotel Im Weissen Rössl, which has welcomed visitors to Lake Wolfgang for over five centuries. Head chef Hermann Poll directs a kitchen that prioritizes local suppliers and seasonal rhythms, while sous chef Michael Ramsbacher supports the daily execution. This dedication to place earned the restaurant fifteen points in the 2026 Gault & Millau guide, noting how traditional roots merge with contemporary technique. The menu reflects a quiet confidence rather than theatrical presentation.
This approach to Austrian cuisine highlights Alpine and lake sourcing without unnecessary decoration. An amuse featuring baked sea bass paired with a truffled egg introduces a playful nod to local street food traditions. River crayfish from Trauner waters arrive alongside refined preparations like large prawns resting on carrot cream and veal sweetbread. Heavier protein selections follow the same principle, with Tauern lamb prepared across both back and belly cuts to balance lean texture with rich fat.
The dining room carries visual weight through a curated collection of paintings installed by former manager Thomas Selinger, whose artwork continues to define the interior landscape. Service flows under the guidance of director Zoran Baric, who coordinates pairings from a Rock Cellar holding nearly nine thousand bottles. Every vintage comes from domestic growers, including the annual Rössl Edition label that features fresh artwork commissioned directly from Selinger. Guests seeking a quieter moment can visit the adjacent Rösslerei for house pastries and digestifs.
Recognition
Ambience
Details
History
The blend of tradition and vision makes the Rössl a highly sought-after destination in the Salzkammergut. Its lakeside location is unique, and the picture gallery of former restaurant manager Thomas Selinger lends the venue a wonderful atmosphere, further enriched by service manager Zoran Baric’s wine expertise. Chef Hermann Poll lays the perfect groundwork with his menus. The warm amuse-bouche is particularly clever: baked sea bass with truffled egg—an interpretation of a Steckerlfisch. The first course, Trauner river crayfish, is beautifully presented, though the olive soil grates on the palate. The giant prawns with carrot cream and veal sweetbread fare much better. While Poll excels at working with fish, the standout dish of the evening is the Tauern lamb. Classic back and belly, defined by its aromatic intensity. The petit fours are excellent; for those who want to sample more, simply stroll over to the Rösslerei! Address: Markt 74, 5360 St. Wolfgang, Austria Contact: 06138 23 0 6 66 | restaurant@weissesroessl.at | https://www.weissesroessl.at/ Opening Hours: Wed–Sun 18:30–21:00 Team: Hermann Poll (Chef), Michael Ramsbacher (Sous-chef)
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