December 2019: Christmas with Salzburger Nockerl at Restaurant Bachtaverne

Christmas is near and we want to help the “Christkind” preparing the festivities with some special dishes. Our kitchen serves a traditional speciality in December: “Salzburger Nockerl”. Please be aware: The preparations takes about 25 minutes – but then it tastes even better. If you want to prepare for New Years Eve: You can find…

November 2019: St. Martins Goose at Restaurant Bachtaverne am Attersee

November is the month of St. Martins Goose at Restaurant Bachtaverne am Attersee. We serve this speciality from Friday to Sunday with traditional Knödel and red Kraut. Please reserve the St. Martins Goose in advance to ensure one is available. Find below a short teaser-video: https://attersee.bachtaverne.at/wp-content/uploads/2019/11/Restaurant-Bachtaverne-Attersee-Martinigansl-2019.mp4 More specialities can be found on the Menu, please…

October 2019: Specialities of Wild Game at Restaurant Bachtaverne at Attersee

October 2019 is the month of Wild Game at Restaurant Bachtaverne am Attersee. We serve you freshly made specialties from deer, wild boar and chamois from the Salzkammergut region. Find below a video (taken of https://tv1.nachrichten.at) of the event in German: https://attersee.bachtaverne.at/wp-content/uploads/2019/10/Bachtaverne-Weyregg.mp4 More specialities can be found on the Menu, please keep in mind that…

April 2019: Spring at Attersee – the actual recommendations of the Restaurant Bachtaverne

Days are getting longer at the Attersee in Salzkammergut. Our Chef de Cuisine thought about some specialities. Below you can take a look into the actual recommendations of Restaurant Bachtaverne (in German only). Im April 2019 gibt es zahlreiche Frühlingsgerichte als besondere Empfehlung. As usual we recommend to book a table in advance. Sunny greetings…

Christmas 2018 at Restaurant Bachtaverne in Weyregg am Attersee

Christkind is coming to town soon and Christmas is around. As usual we thought about some specials for this exclusive time of the year. There is a Beef Tartare, served with quail eegs and sea-salted butter, specialities from the Salzkammergut or a Nougat-Panna Cotta with Christstollen-Parfait – there are several recommendations for December. Some of…