Das Winterstellgut im Lammertal

Winterstellgut

Looking back
Salzburg

Winterstellgut is a special place with deep regional roots.

History

Until the 12th century there was nothing in the Lammertal except forest. That changed when salt production began to flourish in Hallein, halfway between Lammertal and Salzburg. Because large quantities of firewood were needed, hundreds of thousands of square meters of wood were shipped to Hallein on the Lammer river. On vacant areas, the farmers plowed fields and grazed their cattle. Their farms were built high up on the pastures where they were safe from the floods of the swampy Lammer.

 

One of these farms was the Winterstellgut. For a long time it was a tavern, regularly visited by local Annaberger residents. Since 2004, guests from all over the world have journeyed to the Winterstellgut – sitting side by side with local Annaberger residents, for whom the Winterstellgut has remained home.

 

The redesign in 2004 was not easy and renovations covered the restaurant, two suites and a double room. The kitchen was moved, an open fireplace was built in the the entrance area and two tiled stoves were built in the kitchen.

 

 

Deeprespect

Respect for the tradition

At Winterstellgut each traditional dish is created with respect for Lammertal traditions. This respect extends to hospitality, ingredients, regional suppliers as well as the ambition to process each part of the animal into a culinary delicacy.

It also refers to the historic knowledge handed down by generations of residents and why so many of the typical Winterstellgut specialties are old regional recipes.

 

 

Homemade

Self-Sufficiency

Chef Erwin Werlberger also upholds another tradition of the Lammertal farmers: self-sufficiency. Along with ham and bacon, jams and compotes are also made from Winterstellgut’s very own fruit and vegetables.

 

Salad and herbs have the shortest route from the garden bed to the plate – the lovingly cultivated farmers garden sprouts right outside the front door. If you wish, you can also experience the production of two of the region’s elementary staples: distilling schnapps and baking fresh sourdough bread.

 

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Further topics

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Recipes

Braised lamb shoulder with oven tomato puree and broad beans

Rezept

Venison Medallions

Naturteich am Winterstellgut
Winterstellgut

Replenish your soul at a natural pond

Adventmarkt am Winterstellgut
01Dec
Before christmas

Advent market at Winterstellgut

Haflinger am Winterstellgut
Our four-legged blondes

Stables of studs

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Culinary Delights

Two Toques in Gault Millau 2019

Frühstück, Brunch & Picknick
Enjoy

Breakfast, brunch & picnics

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Winter-Wonderland

Romantic sleigh ride

Hiking

Hiking to Zwieselalmhöhe

Heimische Produkte im Gutsladen
Homemade

Taking Winterstellgut away with you