POACHED EGG AND POKE BOWL
What tastes so wonderfully of mountain magic, love of home and the wider world? It is probably the thousand and one delicacies in our Genusshotel in Austria. The palate will certainly not get bored!
SURPRISE FOR BREAKFAST
O-juice and bread rolls every day on vacation? Of their very good! We have written variety on our breakfast banner. “Genusswerkstatt” is what we call the morning meeting place at Hotel Barbarahof. Even as the first rays of sunshine creep out from behind the peaks, tempting aromas rise from the live kitchen. Fluffy fresh egg dishes are served in our Genusshotel in Salzburger Land as well as crispy French toast, American Egg Benedicts or sweet waffles. Are you more the vital breakfast type? Then indulge in poached egg on avocado or try Roland’s granola. Senior chef Elfriede’s jams on freshly baked bread are a much sought-after classic. We find: If you are already surprised for breakfast, the day can only get better!
LITTLE HUNGER? GREAT SELECTION!
Skiing and hiking make you hungry. A little refreshment is also allowed in between. In winter all kinds of delicious things are on our weekly program: skiers snack on Tuesday, buffet evening on Wednesday with live music and cocktail happy hour, après-ski afternoon on Thursday, sweet afternoon on Friday. Every vacation day in our Genusshotel in Austria brings new delights for the palate.
THE GRAND FINALE IN THE EVENING
What do you look forward to all day long on vacation? To dinner, of course! And this is particularly celebrated in our Genusshotel in Salzburger Land. Four fine courses are on the menu daily. The palate journey begins at the salad and appetizer buffet. As a new highlight you can enjoy our Poke Bowl once a week. Sounds exotic? It is! The so-called Poke Bowl is a Hawaiian dish made of raw marinated fish and various side dishes, such as rice, quinoa or vegetables.
The appetizer is followed by our soup of the day, then you may choose between three main courses. For a sweet ending we serve dessert, once a week you can help yourself to the Kaiserschmarrn or dessert buffet.
…AND WHO IS BEHIND IT?
What would our Genusshotel in Salzburger Land be without Dominic? He has been head chef at Hotel Barbarahof for two years. Together with his team, he surprises guests with Austrian and international dishes, of course also in gluten-free, lactose-free or vegan versions.
Dominic is a down-to-earth, quiet culinary artist who knows how to lead his team and cook superbly. We also appreciate him very much on a human level, are proud of him and glad to have him in the team!
Our kitchen brigade shares our philosophy of fresh, regional-seasonal cuisine. We source many ingredients from local farmers. One of our top partners is GOURMETFEIN, the specialist for GMO-free quality meat from Austria.
Hungry already? Visit us soon at the Genusshotel Barbarahof in Saalbach Hinterglemm!