6.30 am - 10.00 pm
9.00 am - 10.00 pm
6.00 - 00.00 am
The creations by the castle chef's - under the guidance of Klaus Kobald - are young, imaginative, fresh and full of flavor using local ingredients. The kitchen at the Hotel Schloss Gabelhofen is recommended by connoisseurs and reflects the lifestyle of the castle: diverse, extraordinary and seasonal.
Visitors to our restaurant will be surrounded by cheerful colors such as the eye-catching red window frames and shutters which were preserved for historical purposes. This visual feast complements the culinary experience with the master chef and his team insisting on delicious seasonal offerings.
For guests who want to complete a successful meeting with culinary enjoyment, our chef Klaus Kobald has devised a special offer from Monday to Friday. The business lunch offers a 4-course menu or, for fast-paced connoisseurs, a 2-course menu. Of course, everything is always fresh, varied and down-to-earth.
Our kitchen has been recognised with the following awards:
Gault Millau awarded the kitchen of Schloss Gabelhofen with 3 toque and 15 points.
With 2 forks and a total score of 89 we were awarded by falstaff.
A small staircase leads down to an unrivaled wine cellar that holds the finest selection of local and international wines. An extra room was recently built in order to preserve the character of the white wines by keeping the bottles at the right temperature. But it's not just the quality of the wines that keep visitors down here for a long time – the charming atmosphere of the cellar makes it difficult to return to the world above!
In addition to mouthwatering to coffee and cake, the Schlosscafé also has a special atmosphere and an inviting terrace for warm, summer days.
The bar, like the wine cellar, is an ideal meeting place for connecting with friends or colleagues. Warm colors, cozy sitting areas and a well-stocked bar typically leads to many jovial celebrations. It’s not unusual for local guests to drop by at the end of the day to meet friends for a drink or two.