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Easter is just around the corner
Dear guests!
Our chef is preparing Upper Austrian lamb “From Nose to Tail” until Easter. This means that we process the whole lamb. Not only prime cuts such as back or shoulder, but also the innards (liver and shoulder), braised meat and everything else that can be prepared from a whole lamb. You will be delighted!
Opening hours at Easter
Good Friday, Holy Saturday and Easter Monday:
open at lunchtime and in the evening
Easter Sunday: closed