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Gasthof Pils
Regional Austrian
The wood-paneled dining room is full of nooks that feel designed for long lunches and quiet conversations. This is an old-school Austrian inn, been in the same family forever, and the kitchen stays firmly in its lane: regional classics made from local ingredients, the kind of cooking where beef roulade and roast pork with sauerkraut and bacon are the whole point. A down-to-earth crowd fills it without fuss.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Cordon bleu
“The cordon bleu served with potato and cucumber salad in a sour cream dressing and the beef roulade are popular choices”
Michelin Guide -
Beef roulade
“The cordon bleu served with potato and cucumber salad in a sour cream dressing and the beef roulade are popular choices”
Michelin Guide -
Roast pork with speckkraut
“as is the roast pork with Speckkraut (sauerkraut with bacon)”
Michelin Guide
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