Well strengthened in every day of your holiday
The start of the holiday is celebrated anew every morning at the Hotel Barbarahof. As soon as you enter the modern breakfast room, the wonderful scent of fresh pastries makes you want more. It’s a good thing that the new buffet is already richly covered: homemade jams, fresh fruit, muesli, freshly squeezed juice, homemade bread and Austrian cheese and sausage specialities make subtle gourmet hearts beat faster. In the show kitchen, egg dishes are prepared according to the wishes of our guests. And when senior manager Elfriede has also baked her famous spelt rye bread, that’s a real lucky day!
A feast in the evening
A four-course menu with three main courses to choose from and once a week a theme evening from the buffet (because alternately there are 1x farmer’s and 1x Italian buffet): Dinner in the Hotel Barbarahof could hardly be more varied. The carefully selected cooking ingredients come from Austria and the region. For the perfect seasoning, the chef prefers to use the local herbs from his own kräutergartl. Because sustainability is at the top of the menu at the gourmet hotel.
Do you suffer from food intolerance? Chef Michael will be happy to discuss this with you and create a special menu for you.
Cozy barbecues in the garden
In summer, the wonderful scent of the delicacies from the grill lures us twice a week out into the garden. In addition to spareribs, tomahawk steaks and pulled pork from the smoker, there is also a huge selection of other meat and fish options, vegetarian alternatives, salads, appetizers and side dishes. Just right for balmy evenings outdoors!
Enjoyment to take away
Are you looking for typical Austrian souvenirs for your loved ones? Then bring a few homemade specialties and gifts from your holiday at the Hotel Barbarahof! For example, a blackberry liqueur from the in-house distillery, dried apple rings from Saalbach Hinterglemm or Grandma Elfriede’s homemade candles!
By the way: We destill our snaps (obstler, raspberry, Williams and rowanberry) according to the tradition of great-grandfather Rudi Steger on our farm “Roana Gut” in Taxenbach.
“I learned my basic knowledge of Austrian cuisine almost 40 years ago from my mother-in-law Barbara. Since then, I love to constantly develop and improve myself. I am proud to be able to conjure up the kitchen tradition, combined with modern influences, on our guests’ plates every day.”– Elfriede Steger, chef