‘ Wirtshaus Elefant' is a traditional restaurant located in the Hotel Elefant in Salzburg, it is a small restaurant but with an excellent location in the charming street Sigmund-Haffner-Gasse which is the side street of the famous Getreidegasse, therefore we can say that it is located in the middle of the center of Salzburg, but located outside the main streets.
Wirshaus Elefant restaurant is open from tuesday to saturday from 11:30 a.m. to 12:00 p.m., but on sunday it is open from 11:30 a.m. to 5:30 p.m. , therefore on Monday this restaurant remains closed. Referring to the prices we can say that the prices include duties and taxes that are quoted in euros, Wirshaus Elefant Restaurant accepts both cash and debit cards, but they do not accept credit cards.
“Opportunities don’t happen, you create them”
Chris Grosser
During the times of the pandemic, the restaurant took the opportunity to carry out renovations, where the kitchen, warehouse and cold rooms were renovated, approximately 400 meters of old tiles were completely torn out and replaced, currently there are new kitchen equipment, new electricity and new ventilation.
Even so, they did not change practically anything in the restaurant’s dining room.
The restaurant and bar of the Hotel Elefant were acquired by Sophie and Klaus Hohensinn, who have been running Zwettler’s Gasthaus in Kaigasse for nine years.
Traditionals products from Austria
In addition, this restaurant always relies on the same suppliers, since they are all working families, where not only the quality of the products is excellent, but also the craftsmanship and love for the products are fantastic.
The suppliers of this restaurant are: butcher shop of the Kriechbaum family in Lochen, hunting societies Wolfern, Rottermann, Untertauern, Stadl, also trust Vegetable Springer in Salzburg, Alpine shrimp aquatic farm in Tirol and the Holztrattner bakery in Salzburg.
It is important to say that in this restaurant they serve all kinds of culinary delights, in addition to the traditional classic dishes of Austrian cuisine and customers can find in the standard menu a daily recommendation of rarity and another seasonal recommendation by the team of kitchen we were surprised that every Saturday dinners were supported by the legendary Brat’l and the beloved brisket stuffed with veal, fresh from the oven.
The restaurant only has a small room to eat, where you can find tables for large groups and tables for two. The room is decorated with beige sofas and wooden tables and chairs, it also has a large wooden figure in the shape of an elephant at the entrance to the restaurant.
My experience at Wirshaus Elefant Restaurant
From my point of view, I consider that it is a good restaurant with freshly prepared food and excellent service. We went without having any previous reservation but even so, some familiar waiters attended us in the best way. We consider that it is absolutely fair value for money to be in the center of Salzburg, and we believe that the work environment was good and we could appreciate that there was a good working environment.
When I went I tried the Tiroler Gröstl for starter and the S’nockerl was really delicious. Also, when we entered the tables were cleaned to perfection and the seats were comfortable, we could appreciate that it is a dog-friendly restaurant even for big ones. The only downside is the women’s restroom where the sensor for the water faucet is faulty and only works very sporadically.
Gröstl is a German word used in Austria for stir-fry. Furthermore, Gröstl is a traditional dish from the Austrian region and from the Bolzano region of Italy. It is prepared with potato, small pieces of pork that are often leftovers from the day before, and chopped onion, sautéed in a pan with butter and seasoned with salt, pepper, basil, cumin, and parsley.
It is often served with a fried egg over meat mixed with vegetables, cabbage, and a lettuce or beetroot salad. The fact that the recipe uses leftover meat is especially important in restaurants, since they use different types of meat that are often leftovers.
There are other varieties of the recipe called Wurstgröstl, Herrengröstl or Innsbrucker Gröstl as opposed to the previous one, called Tiroler Gröstl that are made with veal. Some versions of the recipe are more elaborate, including baking in the oven and using fresh meat instead of leftovers.
The S’Nockerl Restaurant bears the name of Salzburger Nockerl. One of the few dishes specific to Salzburg, the Salzburger Nockerl, apart from the Nockerl for Kasnocken, is a sweet dessert. It’s almost like soufflé.
A soufflé in the shape of three hills representing the three mountains of the city of Salzburg. It consists of egg and sugar.
Heavenly, sweet and light and fluffy in texture, it’s interesting to try when visiting Salzburg, and the perfect way to end your meal at S’Nockerl.
I really recommend this restaurant and it is a must to visit this restaurant and try their delicious typical Austrian dishes if you are in Salzburg.
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