13 inns you should know in Upper Austria
The inn has always mirrored the essence of Upper Austria — grounded, sincere, welcoming and sociable, yet always with an eye towards the future. Visitors are often welcomed with a hearty and friendly “Hock di her!” (“Come and sit down!”). Here are 13 legendary inns that exemplify true Upper Austrian charm.
Schauflinger's Gasthaus Theuerwang, Vorchdorf
A quintessential Upper Austrian inn, Schauflinger’s in Vorchdorf has been accommodating guests since 1640, with parts of the edifice tracing back to the Middle Ages. The Schauflinger family not only owns the property but also runs their own farm. This brilliant arrangement means that products from their dairy make their way straight into the kitchen. This homegrown quality was officially recognised when Schauflinger’s was named the best country inn of 2022 in the Falstaff Restaurant Guide.
Gasthaus zum Färberwirt, Bad Zell
This historic inn in Bad Zell has been serving guests since 1583, and its proprietors were dyers up until 1913, practising the traditional but now rare art of “Blaudruck” or “blue dyeing”. A tribute to these “blue times” is the “Violetta” potato, a blue variety harvested on-site and a speciality of the inn. Other ingredients, sourced from carefully selected regional suppliers, are lovingly transformed into nature-bound slow-food dishes and traditional desserts by kitchen chief Michaela Holzer, all beautifully arranged on the plate.
Die Stube im Maximilianhof, Altmünster
Maximilianhof in Altmünster on Traunsee lake has been a hub of hospitality for 150 years. In the “Stube” (parlour), innkeeper Sabine Eisner continues this legacy. Head chef Florian is in charge of the inn’s creative yet traditional cooking enterprise. Featuring seasonal specialities made from regional products from around Traunsee lake and beloved classics like Wiener Schnitzel and Tafelspitz, the inn offers genuine hospitality. With each of the 139 seats — 45 of them in the beer garden — feeling like a regular’s spot, the spirit of hospitality is very felt very tangibly here.
Gasthaus Berger, Weyer
Gasthaus Berger in Weyer in the Enns Valley provides a cosy, hospitable setting suitable for any occasion. On cold days, the old masonry stove in the parlour radiates comforting warmth. On sunny days, the partially covered beer garden by the creek is the place to be. A family business since 1926, Helmut Berger and his wife Kristina have carefully renovated the establishment. Guests can look forward to classic dishes, and on Sundays and public holidays, they serve crispy roast pork from the wood-fired oven.
Wirt z'Zell, Zell am Moos
The classic combination of a traditional inn and a butcher’s shop is increasingly rare, but Wirt z’Zell in Zell am Moos still does it, featuring the village butcher shop, Langwallner. The building has been at the heart of the village in the Mondsee region for more than 400 years. For seven generations, the Langwallner family has been welcoming and pampering its guests. Naturally, the delicious specialities from the village butcher shop find their way right into the inn’s kitchen, making for an impressively short supply chain.
Stefan Stubn, Linz
True inn culture in the heart of Upper Austria’s capital, Linz. Stefan Stubn has everything a traditional inn needs: a cosy beer garden and dedicated innkeepers who reinterpret classic home-style dishes, including vegetarian and vegan options. Stefan Stubn is also recognised as a “KulitWirt”, which means that the kitchen sources its products from regional suppliers personally known to the chef. This applies to the delicacies on the plate as well as to the beers from Upper Austrian breweries.
Gasthaus Badhaus, Mattighofen
Gasthaus Badhaus in Mattighofen epitomises the warm hospitality of the Innviertel region, celebrated for its vibrant regulars’ table culture and a menu filled with varied, classic dishes. The star attraction for many visitors? The fresh Mattigtal trout, sourced daily from local waters. Beer lovers savour the freshly brewed beer, poured straight from 500-litre tanks without added carbon dioxide, offering a pure and refreshing taste. Additionally, the homemade elderflower juice provides a delightful refreshment on a sunny summer day.
Weindlhof, Mauthausen
Perched above the rooftops of Mauthausen, Weindlhof offers diners not only a stunning view but also culinary delights that have made it a must-visit for homemade cuisine at a sophisticated level. Guests can savour traditional dishes like Rindswangerl (beef cheeks) or opt for an indulgent six-course meal. In recognition of their commitment to high-quality and heartfelt hospitality with a focus on regional ingredients, Gault&Millau has awarded Weindlhof two prestigious toques — a well-deserved accolade for the Siebenhofer family’s efforts.
Gasthof Rettenbachalm, Bad Ischl
Located in a picturesque setting just outside the imperial city of Bad Ischl in the Salzkammergut region, Gasthof Rettenbachalm offers down-to-earth culinary pleasures surrounded by forests and mountains. The menu truly represents everything the Salzkammergut region has to offer, featuring beef from local farms, fish from Wolfgangsee lake and spirits from Bad Ischl distillers. Given its location on Emperor Franz Josef’s former hunting grounds, it’s only fitting that a fluffy Kaiserschmarrn is also on the menu — a nod to its imperial heritage, right here in Bad Ischl.
Restaurant Zenz'n Stub'n, Schörfling am Attersee
Since its opening in 1988 by Helga and Andreas, Restaurant Zenz’n Stub’n has built a solid reputation over the decades, a legacy now upheld by their daughter Andrea with her deep passion for gastronomy. The pleasure of dining at Zenz’n Stub’n is twofold: guests enjoy both the quality of the dishes and the breathtaking views over the Attersee lake from the panoramic terrace. The kitchen specialises in home-cooked meals, Austrian and regional specialities, classic Viennese cuisine and a variety of vegetarian options. Animal lovers will particularly appreciate the presence of white German Shepherds and the chance to gaze at the Koi carp pond.
Gasthaus die Schmiede, Pfaffing
Just 15 kilometres north of the Attersee lake, Gasthaus die Schmiede in Pfaffing has become a hidden gem for culinary enthusiasts. Martin Kinast leads the kitchen, while Alexandra Strobl and Markus Fussi excel in service, together forging a true culinary hotspot. They start with high-quality local ingredients — from Innviertel duck breast to freshwater crayfish — and prepare them with care and passion, ensuring the natural flavours shine through.
Gasthof Marienhof, Kirchdorf am Inn
Marienhof embodies the typical hospitality of the Innviertel region. The inn features cosy parlours, a shaded beer garden and a host family whose boundless passion infuses every aspect of the establishment. Chef Reinhard Stockinger is deeply committed to traditional and regional products, which form the foundation of his culinary creations, sourced from the immediate vicinity. Fresh herbs are picked from their own garden, and his wife Daniela ensures that the inn’s cosy atmosphere extends both inside and out.
Wirth z'Hareth, Freinberg
For more than 130 years, Wirth z’Hareth in the Hareth district of Freinberg has been a beacon of local sociability. Today, it remains a favoured gathering place for celebrations, culinary enjoyment or just a cosy get-together. Located at the triangle between the Danube and Inn rivers near the Bavarian city of Passau, Hubert Wirth wields the cooking spoon here. As a “KultiWirt”, he focuses on typical Upper Austrian cuisine made from regional ingredients, creating a welcoming atmosphere that draws people together, whether indoors or in the spacious beer garden.
