Our Restaurant in Salzburg: Where Devotion is the Secret Ingredient

We are passionate about excellent cuisine. That means the best dining experience, the finest wines and highest quality ingredients. And even though we call ourselves the oldest restaurant in Europe, we are still ahead of the times. At our restaurant in Salzburg, you can look forward to culinary revelations and contemporary haute cuisine in vaulted dining rooms steeped in history.

Many products we use are sourced locally … from regional farmers, fishermen and green grocers we know personally after many trustworthy years working with them.

Host Claus Haslauer

Team Restaurant

Bata Jovic

Service Manager

A 20-year veteran at St. Peter Stiftskulinarium, he has ensured the wellbeing of guests and colleagues with great charm and professionalism.

Ronny Pinzke

Head of Catering and Banquet

From in-house events to outdoor happenings, Herr Pinzke is always there to care for guests’ needs with professionalism, aplomb and specialized knowledge.

Rakhshan Zhouleh

Master-Sommelier

This three-time “German Sommelier of the Year” and internationally renowned expert developed his talent in star restaurants over the years. He expands the wine competence of our establishment as a consultant and moderator.

Ulli Griesser

Project and Service Manager

An expert in good taste. This catering expert and master chef has made her calling her career. She thrives on perfectly organized events and enjoys consulting guests. She enriches the restaurant team with her know-how in the areas of management, kitchen and service. 

Manfred Besenböck

Head Chef

This native Salzburg culinary artist is responsible for award-winning establishments both at home and abroad. He inspires guests beyond the usual horizons with creative culinary experiences.

Dominik Bichler

Maître und Sommelier

A specialist in haute cuisine, this internationally renowned maître and certified sommelier ensures a smooth and flowing sequence between kitchen and service.

Bata Jovic

Service Manager

A 20-year veteran at St. Peter Stiftskulinarium, he has ensured the wellbeing of guests and colleagues with great charm and professionalism.

Ronny Pinzke

Head of Catering and Banquet

From in-house events to outdoor happenings, Herr Pinzke is always there to care for guests’ needs with professionalism, aplomb and specialized knowledge.

Rakhshan Zhouleh

Master-Sommelier

This three-time “German Sommelier of the Year” and internationally renowned expert developed his talent in star restaurants over the years. He expands the wine competence of our establishment as a consultant and moderator.

Dominik Bichler

Maître und Sommelier

A specialist in haute cuisine, this internationally renowned maître and certified sommelier ensures a smooth and flowing sequence between kitchen and service.

Ulli Griesser

Project and Service Manager

An expert in good taste. This catering expert and master chef has made her calling her career. She thrives on perfectly organized events and enjoys consulting guests. She enriches the restaurant team with her know-how in the areas of management, kitchen and service. 

Manfred Besenböck

Head Chef

This native Salzburg culinary artist is responsible for award-winning establishments both at home and abroad. He inspires guests beyond the usual horizons with creative culinary experiences.

TREASURES FOR CONNOISSEURS

750
different wines
16523
bottles in the cellar

Rated 18 out of 20 points by Falstaff and a two-bottle designation from À-la-carte, we enjoy our position at the top of Salzburg’s wine culture. This is thanks to our prestigious sommeliers Rakhshan Zhouleh and Dominik Bichler. We impress wine and Champagne aficionados from near and far with a distinct selection of exclusive pours and rarities.

Wine specials

RESTAURANT INTERIORS

Bürgerstube

Ground Floor | For 24 guests

The oldest room in St. Peter Stiftskulinarium reflects our commitment to tradition. Cozy and comfortable, the Bürgerstube is a favorite room in our à la carte dining area.

01/06

Richardstube

Ground Floor | For 60-70 guests

1200 ago it was the wine cellar, today it is an artfully-designed “Stube”.

02/06

Prälatenstube

Ground Floor | For 24 guests

The wood-paneled walls exude peace and warmth. Elegance and enjoyment blend harmoniously.

03/06

Wolfgangstube

Ground Floor | For 25–28 guests

Where tradition meets modernity. The historic walls are staged with modern furnishings giving yesteryear a stylish new coat.

04/06

Willibaldarkaden

Ground Floor | For 300 guests

In summer, guests enjoy the cozy outside area of our inner courtyard and lounge, as well as the arcaded seating carved from rock. In wintertime, this space transforms into a Christmas wonderland with a glühwein (hot mulled wine) stand.

05/06

Petrusstube

Ground Floor | For 70-80 guests

A room of rustic charm with loving attention to detail.

06/06

Petrusstube

Ground Floor | For 70-80 guests

A room of rustic charm with loving attention to detail.

Richardstube

Ground Floor | For 60-70 guests

1200 ago it was the wine cellar, today it is an artfully-designed “Stube”.

Willibaldarkaden

Ground Floor | For 300 guests

In summer, guests enjoy the cozy outside area of our inner courtyard and lounge, as well as the arcaded seating carved from rock. In wintertime, this space transforms into a Christmas wonderland with a glühwein (hot mulled wine) stand.

Wolfgangstube

Ground Floor | For 25–28 guests

Where tradition meets modernity. The historic walls are staged with modern furnishings giving yesteryear a stylish new coat.

Bürgerstube

Ground Floor | For 24 guests

The oldest room in St. Peter Stiftskulinarium reflects our commitment to tradition. Cozy and comfortable, the Bürgerstube is a favorite room in our à la carte dining area.

Prälatenstube

Ground Floor | For 24 guests

The wood-paneled walls exude peace and warmth. Elegance and enjoyment blend harmoniously.

WITH DISTINCTION

restaurant_schluessel_gold

Durchgehend geöffnet seit 803 A.D.