Timbale

2012: 2 toques, 16 points

That Hermann Hohenberger enjoys cooking and working with good produce can be tasted and seen on every single plate.

“…This time the perfectly made lamb with a crispy fat skin was not from Austria but Ireland, simply because it’s the better product. Its inside was medium and every single bite was a pleasure just like the roast beef with cèpes. The desserts were fantastic too…” praises Gault Millau 2012 Guide for Gourmets, Karl Hohenlohe, page 305.

Opening times:
Sat to Wed: 11:30 a.m. to 1:30 p.m. and 6:00 p.m. to 9:30 p.m.

Closed: Thursdays and Friday lunch time (except during festival times)

Timbale
Hermann Hohenberger
Salzburger Straße 2
5340 St. Gilgen
Tel./Fax: +43 (0)6227 7587

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