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The restaurant inside Gut Edermann, a hotel near Salzburg, leans into the surrounding countryside without making it a theme. The kitchen turns seasonal Bavarian ingredients into dishes with some unexpected angles, pairing venison ragout with chestnut spaetzle and wild lingonberries, or veal terrine with wasabi and lemongrass. There's a set menu and an à la carte option. Book ahead; this one fills up.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Veal topside terrine with wasabi
“friendly waitstaff serve up flavoursome seasonal dishes such as veal topside terrine with wasabi, pumpkin and lemongrass, or young venison ragout with chestnut spaetzle and wild lingonberries”
Michelin Guide
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The neighbors closest first
- Gut Edermann Stay · 69
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