Deutsch English
  Kirchenwirt Russbach  
       
Rooms & Service Restaurant Cable ways Summer
 
   
 

Kirchenwirt Russbach
 
Facebook Google Flickr E-Mail
 
 
Restaurant Kirchenwirt Russbach, Salzburger Land, AUSTRIA
 

 


 

 

 

Opening hours Hotel-Restaurant Kirchenwirt***:

  • From WED 7th of December until 2nd of April: the Hotel-Restaurant Kirchenwirt
    has opened daily
  • Requests for events can be added by phone:
    +43 6242 20774

 



 

 

 
Cable ways  Russbach
 
 

LET US SPOIL YOU! 

 

Travelling to the Alps, you will enjoy the lovely mountainscape, nice people and of course the lovely food.

The cuisine in the Kirchenwirt Russbach has regional and seasonal culinary delights on offer. Our kitchen team creates dishes with great attention to detail and with creativity in order to satisfy your wishes. The use of local products is our top priority.

 

gemueseteller_209 Kalbsschnitzel
(The pictures are examples)

THE TASTE OF HOLIDAY... 

Getting started in the morning with a rich and vital breakfast buffet which provides a healthy start into the day.

 

All day long, warm and cold dishes are freshly prepared. For those who are in a hurry during the ski course, a quick lunch can be served.

 

For our half-board guests the kitchen team prepares a 4-course meal for dinner. A la carte guests have the possibility to choose from our extensive menu. For the younger guests kid's dishes are available.

Tagliatelle Zanderfilet

(The pictures are examples)

Download Menu

 

 

Cook yourself "Kasnockn" from our menu

Therefore you need:

600g flour, 3 eggs, 250ml warm water, 2 onions
200g cheese (you can use all types of cheese), butter, salt, pepper
 

Recipe:

Mix flour, eggs, water and 1 tea spoon of salt in a bowl. Let it rest for some minutes. Heat a large pot with water and add salt.
Either you make the "Nockn" with a spaetzle maker or you put the dough on a breakfast-board, cut it with a knife and let it drop into the water. If the total mass is in the water, let it boil once, stir it carefully, so that "Nockn" do not stick together. Leave it shortly in the pot. Give the "Nockn" into another bowl with cold water and afterwards drain them through a sieve.


Cut the cheese in little pieces.

 

Cut onions, heat a pan with some oil and add onions and a little salt. When the onion is slightly fried, give the "Nockn" and the cheese into the pan and add salt and pepper.

 

 

 

 
 
     
Russbach Dachstein West
 
Konzept & Design by Werbeagentur Algo