Traditional Austrian food in Hallein: from goulash to fried chicken

If you want to eat Austrian food in Hallein, Bräustübl Kaltenhausen offers inn cooking dedicated to timeless recipes. We cook fresh every day with high-quality, regionally sourced ingredients and serve beer from the rock cellar alongside. Here we introduce the classics of our kitchen and explain what is behind the dishes.

What makes Austrian inn cooking

Austrian cuisine draws on influences from many regions of the former monarchy: goulash originally comes from Hungary, strudel and pancakes have relatives all over Central Europe, and Viennese cuisine made schnitzel and fried chicken famous. In a traditional inn these dishes are served hearty, generous and without frills. That is exactly our aim: honest food that leaves you full and happy.

Bräustübl specialities

• Bräustübl goulash of local beef with bread dumpling and potatoes: slowly braised, hearty and spicy, a house classic.
• Wiener schnitzel (pork) with parsley potatoes or fries, pounded thin, breaded and fried until golden.
• Marinated fried chicken with potato and cucumber salad, crispy outside and juicy inside.
• Bräustübl Gröstl with fried egg and coleslaw, the hearty pan dish for a big appetite.
• Tennengau Alpine spätzle with crispy onions and a small mixed salad, a dish from our region.
• BBQ spare ribs with smoky BBQ sauce, coleslaw, fries and sour cream dip, for those who like it smoky.

Good to know: "Wiener schnitzel (pork)"

You may have noticed that our menu says "Wiener Schnitzel vom Schwein", Wiener schnitzel of pork. There is a reason: in Austria, only a schnitzel made from veal may be called "Wiener Schnitzel" without further specification. If pork is used, this must be stated explicitly. It is prepared in exactly the same way, with flour, egg and breadcrumbs, fried in plenty of fat.

Snacks and local delicacies

For a smaller appetite or a convivial round: the Kaltenhausen cold-cuts platter with dark bread, white sausage with pretzel and original Händlmaier mustard, Frankfurter or Debrecziner sausages with mustard, horseradish and a roll, a small goulash, sausage salad with bread or Liptauer spread with pretzel. Just right with a freshly tapped beer, whether in the afternoon in the beer garden or at the regulars' table in the evening.

The Brettljause: an inn on a board

The Brettljause is Austria's answer to the question of what tastes best with a fresh beer. It is traditionally served on a wooden board with cold cuts, bacon, cheese and spreads, plus hearty dark bread. It is ideal for sharing, as an afternoon snack or as a solid base for a convivial evening. Our Kaltenhausen Brettljause is served with dark bread.

Something sweet to finish

No visit to an Austrian inn without dessert: apple strudel and curd cheese strudel with whipped cream, pancakes with apricot jam or apricot ice dumplings with fruit coulis. The apricot, called "Marille" in Austria, is an essential part of Austrian desserts.

No meat?

If you do not eat meat, you will still find something: for example the Liptauer spread with pretzel or our desserts from strudel to pancakes. Ask our service team which dishes are currently prepared vegetarian.

The right beer with your meal

The full-bodied Ruperti with its caramel notes goes with goulash, a slender Märzen with schnitzel and a fresh Moasterbräu with the cold-cuts platter. Read more about our beers in the article Kaiser beer on tap.

For large groups: Bratl in da Rein

With family or friends we recommend oven-fresh roast pork with dumplings and sauerkraut, served in the roasting pan in the middle of the table. Read how it works in our article Bratl in da Rein.

You will find the complete selection including prices on our menu. At weekends we recommend booking a table.

Frequently asked questions

Which dishes are typical of Austrian inn cooking?

Goulash, Wiener schnitzel, fried chicken, roast pork, the Brettljause and desserts such as apple strudel and pancakes.

Are there vegetarian dishes?

Yes, for example the Liptauer spread and our desserts. Our service team will gladly tell you which dishes are currently vegetarian.

Where do the ingredients come from?

We cook fresh every day with high-quality, regionally sourced ingredients, the goulash for example is made from local beef.