Regional cuisine at Eulersberg
View into the kitchen of the Eulersberg-Restaurant.
2 guests having dinner in the Eulersberg restaurant.
Joseph flambéing. Big flame.

DasEulersberg offers you genuine hospitality and a comfortable atmosphere. We pamper our guests with regional dishes and seasonal specialties. During the preparation of our dishes we pay particular attention to the use of high-quality local and fresh products. On summer evenings you can enjoy culinary delicacies in a special atmosphere on our outdoor terrace.

The restaurant is open for house guests and for you on telephonic request and by reservation.

Do you have something to celebrate? You can gladly reserve our restaurant for your celebrations.


Restaurant table with chairs and bench. On the table are 2 Aperol Spritz.

In the lounge with room for up to 80 people as well as in the wine cellar you will immediately feel comfortable. Get an impression of our restaurant, with the finest food, good wines, cold beer and perhaps one of our house schnapps.

Sun terrace

Table with Kaiserschmarrn on sun terrace with view of Großglockner.

Would you like to marvel at the view of the Wiesbachhorn, Grossglockner or Hochkönig while enjoying a Kaiserschmarrn (cut-up and sugared pancake with raisins) or a foamy latte macchiato? That’s just what you can do on our sun terrace!

Wine cellar

Cosy wine cellar with 2 wine barrels and burning candles. Wine bottles in the background.

Vinum et Laetitia – wine and pleasure: if that isn’t the perfect combination!

In our wine cellar you will find both again. In this beautiful “old” location you can celebrate any occasion, dine wonderfully and hold excellent conversations – whether in a smaller setting for 8 or more people or a larger setting for up to 20 people.


Festively laid table outside.

We’ll take care of the details and have lots of experience. You only have to bring the good mood yourself.


Regional, seasonal and sustainable – the number of people who are out and about with these words nowadays is remarkable. But yet all too often “fresh” bell peppers end up on the plate in January, an animal is differentiated in premium and inferior portions, and the food producers are usually forgotten. We not only want to offer our guests a culinary experience, but also rather open their eyes with regard to the “what, where and why” of dining. And we are truly convinced that we are right in this context.

Just take a look at our menu. Then you’ll see how we are “out and about”...