Kitchen Team & Philosophy
The Gersberg Alm Restaurant
Here at the Gersberg Alm, enjoyment doesn’t begin on the plate, but with the people who make it possible. Head chef Florian Dornstauder and his team see their craft as something deeply personal: they cook with passion and using what matters to them – memories, experiences, and their heritage. For them, every dish is a little piece of history.
Working alongside Florian Dornstauder is sous-chef Ralf Maurer – together, they combine traditional Salzburg hospitality with a modern, distinctive take on regional cuisine.
Classics such as Tafelspitz made from organic Salzburg beef, fresh fish from local waters or homemade 'Griesschmarrn' are complemented by dishes with influences from all over the world. The whole experience is served by a team that is attentive without being intrusive.
The Gersberg Alm restaurant has been recommended by the 2026 Michelin Guide, awarded one toque (12.5/20 points) by Gault&Millau, and given a score of 88 points in the well-known Falstaff Restaurant & Inn Guide. For us, this is above all a confirmation of what we embody every day in the kitchen and at the table.
The food served in our restaurant often comes from close by. Two raised beds supply the kitchen with fresh herbs, which Florian Dornstauder likes to use straight away. The honey served at breakfast comes from the hotel’s own apiary, whilst seasonal fruit is sourced from the on-site orchard meadows.
As an AMA-certified establishment, we make a point of openly naming our suppliers – including the Alois Köttl fish farm in Neukirchen an der Vöckla, one of the region’s most long-established fish farms.
