|
|
|
|
|
|
|
|
|
|
 |
Andreas Döllerer |
| |
|
 |
|
| Born |
1979-04-21 Born: Hallein, AT |
| Apprenticeship/training |
1993 - 1996: School of Hotel Management, Bad Hofgastein, A |
| Career |
1996 - 1998: Restaurant Döllerer, Golling, A
1999: Ristorante La Taverna, Colloredo di Monta Albano
2000 - 2001: Restaurant Dieter Müller, Bergisch Gladbach, DE
since 2004: Gourmet Restaurant "Döllerer", Golling (Chef de cuisine) |
| Philosophy |
Creativity meets tradition |
| Interesting tidbits |
Andreas Döllerer is considered to be the shooting star of the Austrian gourmet chefs. In less than a year this young chef has leapt to the top. |
| |
|
|
|
|
|
|
 |
Döllerer |
| |
 |
|
|
| Address |
Am Marktplatz 56
5440 Golling an der Salzach
Austria > Salzburg > Salzburg > Hallein
number of seats: 35
number of employees: 11
SKZ (Service Index) 0.314
|
| Hotel |
Döllerers Genusswelten |
| Staff |
Döllerer, Andreas (Chef de Cuisine)
|
Phone
fax |
+43 (6244) 42200
+43 (6244) 691242 |
email
Homepage |
office ( at ) doellerer.at
www.doellerer.at |
| Opening times |
Sunday & Monday days of rest
12.00 h - 13.30 h & 18.00 h - 21.30 h |
| Prices |
Menu ø 59,- € - 95,- €
7 courses menu 95,- €
MC, VISA
9 course menu 105 €
price per course = 11.667 |
| Credit cards |
American Express, Diners Club, EC/Debit Card, MasterCard, VISA |
|
|
2007 |
2008 |
2009 |
2010 |
2010
(Pts.) |
| Volkenborn Ranking |
Rank Austria
Total points |
12
70.3
|
14
69.7
|
15
70.7
|
12
72.1
|
|
| Restaurant guides |
A la Carte "stars"
GaultMillau "points"
Michelin "stars"
Restaurant Gd. "toques"
Schlemmer Atlas "spoon" |
aaaa
17
*
hhhh
XXX+
|
aaaa
17
*
hhhh
XXX+
|
aaaa
18
*
hhhh
XXX+
|
aaaa
18
*
hhhh
XXX+
|
(17.2)
(18.3)
(16.2)
(17.5)
(17.5)
|
| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
17.33 |
| class |
Very Good |
| ERR Toques |
|
| ERR Rank |
208 |
|
| Guest Rating |
no assessement currently available
Review this restaurant |
| Starter |
100 % Bluntau, Fisch und Wildkräuter - Das Bluntautal von seiner kulinarischsten Seite |
| Main dish |
Flusskrebse & Bluntaubachforelle mit Feldgurken, Schupfnudeln und Kefir |
| Dessert |
Mohnnudeln mit Weizenbiereis und Mango |
| Seminars |
Sundays 10.00 h - 15.00 h
Costs from 89,- € - 149,- € per person |
| |
|
|
|
|
|
|
<<< go back>>>
|
|
