Restaurant Steinerwirt, Zell am See Travel Guide

The stone-and-timber house at Dreifaltigkeitsgasse 2 appears in land registers around 1350 as a “whole wine fiefdom.” It is first documented as a licensed inn around 1622 and remains one of the oldest surviving structures in the Pinzgau region. Successive generations of innkeepers maintained the hospitality trade while the building evolved through periodic remodelling. A major renovation in 2005 preserved the original vaulted cellar and structural fabric while updating the upper floors for modern hotel use. Since 2016 the restaurant has been managed by Julia Haidinger and sommelier Simon Schuster, continuing an unbroken line of local hospitality that now spans more than five centuries.

The main dining room features warm wood panelling, creaking floors and carefully set tables in the traditional Stube style. Below street level lies the 14th-century vaulted wine cellar, where selected Austrian and international bottles are stored under stable conditions. Sommelier Simon Schuster oversees pairings that complement the regional menu. The cellar’s cool, stone-lined atmosphere provides an intimate setting distinct from the brighter ground-floor rooms.

Chef Tamas Farkas prepares a concise à la carte menu of Pinzgau and Austrian classics. Signature dishes include Wiener Schnitzel of milk-fed veal, Pinzgauer beef goulash with bread dumplings, Pinzgauer Kasnocken, Tafelspitz and roast pork. Desserts feature Kaiserschmarrn, Salzburger Nockerl and homemade apricot dumplings. Seasonal ingredients such as chanterelles and local lake fish appear when available. Vegetarian options include Kasnocken, burrata and pasta dishes. Portions remain generous and the overall style is hearty rather than experimental.

In good weather the Gastgarten terrace extends the dining space. The restaurant sits in the compact historic centre of Zell am See, a short walk from the lake promenade and the pedestrianised town core. The surrounding streets are lined with traditional buildings; the Kitzsteinhorn and Schmittenhöhe mountains form the backdrop.

The experience is that of a traditional yet comfortable inn rather than a destination restaurant. Reservations are recommended, especially for the Stube and cellar at peak times. Credit cards and cash are accepted; dogs are permitted. The venue suits travellers seeking authentic regional food in a historic setting without fine-dining formality.