Gasthof Thaler

Paula and Max Thaler have entered a new era of innkeeping tradition with their modern inn. Classic dishes are still cooked with a great deal of love for the craft and the region - after all, they never forget their roots in tranquil Schönau. The boiled Kavalierspitz with Semmelkren and roasted potatoes and the Powidltascherl with homemade vanilla ice cream are clear favorites among guests. But the menu also shows its refined side. For example, the fish soup with tom kha gai and, as a vegetarian main course, the braised pointed cabbage with walnut vinaigrette, pickled grapes and parmesan foam. A sophisticated line of cuisine that son Alexander and his partner Barbara will soon be continuing in the fourth generation. If you want to see for yourself now, you don't have to wait long: every first Thursday and Friday of the month, the fine dining event "Alex kocht" takes place at the inn. Matching wine and drinks are included. With freshly squeezed juices and non-alcoholic cocktails, the Thaler family is following the trend - with the difference that it has been practiced right from the start.

Indulgence meets scenery

Gasthof Thaler attaches great importance to regional partnerships. Dairy products, fish, meat and vegetables come directly to the kitchen in top quality. Even shorter is the distance from the game, as grandfather Thaler is a hunter himself. Guests can enjoy the fresh dishes in the stylishly furnished guest room, in the parlor or in the fine guest garden. The cozy atmosphere is created by the interplay of light, wood and earthy tones. The rustic hall is the ideal venue for celebrations for up to 200 people. It is also ideal for seminars and events.