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Discover Alpine Cuisine from Döllerer’s Genusswelten during WGS Festival 2014

This post features Michelin Starred Chef Andreas Döllerer who showcases some of Austria’s very best cuisine in the historic family run Döllerers Genusswelten restaurant. Chef Döllerer, known for reviving the Austrian restaurant scene, blends classic Austrian delicacies with a dash of creativity and international charm in his WGS menu “Unterjoch”, the best of Alpine Cuisine.

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The Döllerers hotel & restaurant, wine trade, and delicatessen form a family-run hotel in the best sense of the word. In 1974, Hermann and Raimund Döllerer, with their wives Martha and Marianne, took over their parents' inn, which has been family-owned since 1909. This has been followed by continuous quality improvement: raising the culinary range of typical inns with gourmet cuisine, remodelling of the hotel area in 1994 to 4-star comfort, excellent delicatessen specialties that are offered in numerous top restaurants and delis, and a private wine trading house that has supplied the top restaurants in Austria and Bavaria since 1986. They have received 2 Gault Millau toques in the gourmet restaurant, one for the inn, and 5 crowns at “à la carte”.

Anyone who has ever been around Döllerer understands why one speaks far beyond the borders of this versatile world of culinary and hospitality. On a visit to Döllerer's Genusswelten, the guest can always expect something new. One thing remains the same, of course: pleasure at the highest level. There is colourful hustle and bustle both in front of and behind the scenes with a 16 member family that cares greatly about the welfare of their visitors. The generational change is gradual because each member of the Döllerer family cannot imagine a life so completely without work. The parents' generation has, however, become satisfied to step back and hand over the reins to the young Döllerers.

Christl Döllerer welcomes the guests to the hotel, restaurant, or tavern. Her husband, Andrew, shares his passion in the kitchen. In Döllerer's Enoteca + Bacaro, Raimund Döllerer and his brother Christian manage more than 200,000 bottles of wine. This wine trading house supplies top restaurants across the country. They are supported by their patron Hermann Döllerer, who is responsible for the consistent change in thinking in recent decades so that the name “Döllerer” is synonymous with quality. He is constantly on tour through Austria doing wine sales and public relations.

Sabine, Raimund's better half, is found anywhere hands are needed. Her secret passion lies in decorating Döllerer's Genusswelten to give it the a loving atmosphere. Raimund Senior is and remains simply a passionate butcher. He creates the specialties of the deli department, working with professionals under the name of "Döllerer's Sausage Factory.” His fresh veal sausages (Kalbsbratwürstel) have reached iconic status in Vienna’s gourmet circles and are befitting service with a glass of champagne.

The two grandmothers, Martha and Marianne, now enjoy spending time with their ​​seven grandchildren: Laura, Raymond, Florian, Andrew, Leopold, Marie-Amelie, Markus, and the smallest sprout Hermann.

The World Gourmet Society Festival menu to discover new culinary landscapes:
Please note that the menu is currently only available in German.

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Menü „Unterjoch“ New Culinary Landscapes 2014 – The Alps

Bluntausaibling mit Kapuzinerkressewurzel Eingelegt, geschmort & knusprig, Gelee & Saft

Holzkohlelauch mit „Holzkohle“, roten Rüben & fermentiertem Lauchsaft

Kaviar von Walter Grüll „Tartare“ vom Pinzgauer Rind mit gestocktem Eigelb & Beinschinkencarbonara, Wintersalat

Tauernroggen & Döllerer - Speck

Huchen von der Lerchenmühle in brauner Butter gegart Cremiger Semmelkren, knusprige Pökelzunge & Kochsalat

„Gletscherschliff“ Fenchel im „Gletschschliff“ gebacken

„Molke - Kalb“ Pinzgauer Milchkalb, geschmorte Topinambur, Sauerklee, Zitronenthymian Sud aus der Molke der Jerseyrinder vom Fürstenhof

Alpine Käseauswahl Schmierkäse von der Sonnleit’n mit Quitte, Malz & langem Pfeffer


Vogelbeer Kapuziner mit Mandeln, Birne & Vogelbeersabayon, Eis aus Pinzgauer Schotten


Gesülzter Einspänner / Berger - Schokolade

Süße Wandergrüße Gebackene Maus / Heupraline / Macarons

Spezialwanderung 129 Euro mit Weinbegleitung 165 Euro/mit alkoholfreier Begleitung 149 Gedeck 5 Euro

Pictures of the restaurant and Chef Andreas Döllerer's cooking skills:

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The biography of Chef Andreas Döllerer:

The multi-award chef Andreas Döllerer is a versatile man, especially when it comes to food. He learned his exceptional cooking skills working abroad with Dieter Müller in Lerbach Castle in Germany, as well as in the restaurant "La Taverna" in Colloredo di Montalbano in Italy. In addition, he posseses a large portion of talent and a passionate interest in anything that has to do with pleasure.

In 2003, he became a star while reviving the Austrian restaurant scene, after which he immediately cooked up three Gault Millau toques for Döllerer's gourmet restaurant, as well as two Gault Millau toques for Döllerer's inn. His credo is tradition meets modern, but he repeatedly demonstrates the courage to innovate. He calls his kitchen line Cuisine Alpine, and it is a successful blend of classic Austrian delicacies flavored with a dash of creativity and international charm.

In his spare time, Andreas loves to be in gourmet kitchens around the world, but when at home, he prefers local delicatessen products. In the nearby Bluntautal, guests can find fish still happily swimming in the crystal clear early morning water until captured by Andreas to be made into a delicacy. He also prefers meat, such as Pinzgauer organic beef or Tauern lamb fed from the natural pastures of the Salzburg province. Today, Döllerer's Genießerrestaurant is one of the ten best restaurants in Austria, and all who know Andreas Döllerer know that he is enthusiastic and has his bags packed and ready for the fast-track.

CV Andreas Döllerer 1979 was a good year for Austrian wines, and it was also good for Austrian chefs. In April 1979, Andreas Döllerer was born near Salzburg. He grew up in the family-run business, attended school in Golling, and eventually graduated from the Hotel Management School in Bad Hofgastein. After graduation followed a year of "National Defense" and some stage stays at home and abroad. He spent a year in the kitchen of Dieter Müller to complete his “basic training," on which his career has been built. Since 2004, Andreas Döllerer has worked in the family company as a chef to develop and perfect his Alpine Cuisine. He is considered a rising star among creative chefs in Austria: He was the 2007 Newcomer of the Year; was awarded the 2008 " Tropheé Gourmet;" and was awarded for creative cuisine and named "Chef of the Year 2010.” Döllerer's gourmet restaurant in Golling is currently valued at 18 points in the Gault Millau, making it one of the top ten restaurants in Austria.


To book a table at Doellerer / Austria please email


For more information about the festival and the other participating restaurants and chefs across the world please visit


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