Restaurant Goldener Hirsch

Dining here is an interesting experience — the setting is monumental and full of charm, and the service is truly top-notch. However, the food doesn’t quite match the rest. The meat filet was overcooked and seemed to be of average quality, with the taste somewhat overwhelmed by grilled green bell peppers. On the positive side, the fluffy dessert is a must-try — it’s their signature and beautifully presented. A memorable place with impeccable service.

Stopped in on a very cold Saturday for a late lunch/early dinner. Everything was fantastic and the Wiener schnitzel was the best we’ve ever had. Service was great-attentive but not hurried. Highly recommended.

The biggest issue was that we were charged for something we did not order. A “compliment from the chef” was added to our bill even though it was presented to us as a complimentary gesture, not something we agreed to pay for. Aside from that, the food was generally tasty, but the restaurant feels seriously overpriced for what you get: very standard dishes with nothing particularly special, and extremely small portions.

They were gracious enough to give us a table even though we didn’t have a reservation. If you want a fine dining experience in Salzburg, I highly recommend this place. The service is outstanding, and food is delicious. After several days of heavy Austrian food, the seared pike perch was a welcome option but still full of flavor. I ate every last bite of it. Save room for dessert, especially the kaiserschmarren and Rigo Jansci which is a chocolate Hungarian cake.

Beautiful restaurant close to old town. Service was excellent, attentive and child friendly too. My daughter loves the kids menu design, they brought along colour pencils - thumbs up! Food is just ok, fish is tasty but the pasta is a bit overcooked.

Elegant and relaxing. Exceeded my expectations. Service was very attentive friendly and professional. Serving the food was a ritual. Food with an element of surprise. And yes, very tasty. Right portions. I had the smallest tasting menu and it was too much for me. Generous portion of a duck. Great place for a longer dinner.

Great welcome and very attentive service in this chic but authentic and traditional restaurant in the heart of Salzburg. We had the broth with crêpes and the pistachio liver paté, both good but ultra tiny portions. The Viennese schnitzel very good and the beef tenderloin small and not really fresh, in fact a bit strong in taste. Dessert was a big disappointment, a meringue they call soufflé, which smell vanillin with very few berries of poor quality. Overall positive but disappointing experience. The bill is very very high and honestly not worth it. 250€ for two for appetizer, main course and dessert.

Incredible! The food was sophisticated but traditional, and simply beautiful. Really cosy atmosphere. Wine list was amazing and the service made the experience perfect, friendly and attentive. Thank you!

We were staying at the hotel and decided to eat here our first night. We definitely did NOT regret that decision. The staff, the outdoor seating, and the food were absolutely DELIGHTFUL. I will 100% be returning here on future trips. Check out my review on the hotel as well... it was AMAZING as well! My best recommendation is to try the pickled salmon appetizer if it is still on the menu. It was the best thing I've had so far in my week long European trip.

Overall this is probably one of the best meals I've ever had. This restaurant absolutely should be nominated for a Michelin award. Truly hands down round of applause for this delicious and exquisite beautiful portrayal of traditional Austrian, Viennese, and Salzburger cuisine. Great vibe restaurant- quiet and peaceful with lively waiting staff. We sat at the 400 year old family table in the corner that Mozart sat at once upon a time (no joke! I couldn't believe it) The Wolfgang Amadeus Mozart. We had the following items: Wines: Blaufränkisch -Oscars Szemens, Pinkafeld, Mittelburgenland St Laurent "Apfelgrund" -2015 Winery Vinum Pannonia, Neusiedlersee Cuvée Phönix "Goldener Hirsch" -2013 Winery J. U. M. Reumann, Deutschkreutz Yes I really do recommend all of them...and to add, do not be afraid to have any of these reds or the white with the fish. It really is an excellent course either way and neither overpowers the other. No longer do I look to French wines for fine meals, but to the Austrians. Bravo. (As a side, yes the St. Laurent is a French grape, but is grown here in Austria about 20 miles southeast of here) For food: Truffled Beef Carpaccio with Parmesan cheese Winter Salad with rolls of goat cheese, bacon, and apple-marinade Tomato Cream Soup with herb croutons Main Meals: Roasted Pike Perch filet with olive herbal oil snow peas and mashed potatoes Saddle of Venison with mushrooms, red cabbage, dumplings, and cranberries First off the carpaccio. Interestingly prepared in a single long-cut/slice filling the entire bottom of the plate in a circle (not rectangle or roll-up slices like most carpaccios) The Parmesan was an excellent 'hint of cheese' to compliment a wonderfully light but rich appetizer. Cleverly designed with a sprig of green salad in the middle there are drops of olive oil underneath the meat so when you press down to cut, it carefully and spaciously spreads out the olive oil to perfect proportions. The salad-- nice set of freshly picked greens with perfectly cut slices of apples and delicious rolls of goat cheese. Hints of evenly smoked bacon and a light, but perfectly sweet apple marinade, this is an excellent light meal. (We split it in 2 so that it could be an appetizer) when we asked for it, they instead of bringing the dish out on one plate, split it between two plates perfectly so that it could be shared nicely instead of us having to pick apart the one salad plate between two dishes. The tomato soup -- wonderfully tasty and savory broth perfect for a cold winter night in this beautiful mountainside Austrian town. Nicely designed, this super dish has a nice covering across the top with cream (yes, really cream!) That perfectly adds a nice touch to a well balanced dish. Pike perch--this dish is an interesting, but well put together meal. One nicely cut thick piece of fish, never having had pike perch, it had me wanting more with every bite. With the skin facing up, there was an excellent crunch to it followed by a nice soft filet; sitting on a bed of lettuce greens and snap snow peas carefully combined with hints of speciality olive oil. The mashed potatoes are nicely presented as three dollops onto the plate each as an oval. These potatoes have a slightly yellow hue and are just wonderful. A hint of salt, but a nice balanced after taste this is not your mother's classic mashed potatoes...only better. Now onto the venison -- the meat is beautiful. There is no better way to describe a masterfully cut slice of meat with just an excellent touch of mushrooms (clearly freshly picked out of the forest this morning and then marinaded in the beef juices and olive oil) the red cabbage is sweet, but not too much. It has a nice tang at the end almost as that of a citrus, but doesn't overtake the rest of the meal. Overall it leaves a nicely well presented touch of 'tang' something clearly made a million times over in the cellar down the street with masterful practice. Desert: Sekt "Goldener Hirsch Cuvée" -- yes this is actually the Golden Deer's own Cuvée and it is a superb after dinner champagne (frankly it is good enough to drink whenever wherever) Traditional Salzburger Nockerl -- last but definitely not least...Watch out! Ready for the best mirengue pie ever only not a mirengue? This is it...4 giant slices each served as one on a large tray, this is the lightest, most delicious sweet desert one can find west of the Atlantic. Perfectly whipped egg whites, powdered sugar, and a hint of citrus this is literally the closest thing on earth to eating a cloud... Thank you for the fantastic meal Golden Deer!

We heard many good things about this place and decided to give it a try. It is located on one of the most beautiful streets in Salzburg and tucked within a rustic hotel. The service was very pleasant and the waitstaffs couldn't be more accommodating. The salmon carpaccio was tasty and visually pleasing. The saddle of the young deer with port wine figs and walnut gnocchi was done perfectly. I especially like how the port wine figs and the cranberry sauce really brought out the flavor of the otherwise gamey venison. The highlight of the meal came when a spoonful of Nockerl dancing on my taste buds. Hmm... Foamy, eggy, buttery and heartwarming sweetness!! You know how hard it is to make the Nockerl right and they did it perfectly. Heaven!

This was a restaurant my wife insisted we visit. She had heard wonderful stories about it from her father; they were all true. The dining room is unassuming. The service a bit formal, but prompt and very attentive. The food was wonderful, in fact we had two meals there during our three days in Salzburg. If you're looking for a wonderful, authentic, relaxing, pseudo-formal Austrian meal in Salzburg, call for a reservation and enjoy.

This is truly one of the best restaurants in the city. The chef did an excellent job of accommodating my need for a gluten free (glutenfrei) meal. I had venison topped with mushrooms and juniper berries paired with potatoes, cabbage and brussels sprouts. Everything was delicious, beautifully prepared and presented. The wife had medallions of lamb paired with polenta and bacon wrapped asparagus. She loved her meal as well. We will be looking forward to dining here on our next visit to Salzburg.

A wonderful combination of grand hotel and skiing chalet. This restaurant and hotel share the Salzburg glory with Sacher's (more urban, more 'Louis Seize). We love both---but it is the Goldener Hirsch we go to more. After two or three festivals, you will be well known, treated specially, generally feted. The menu is quite Salzburger: wonderful tafelspitz (braised beef in its own broth with vegetables and sauces-- Kaiser Franz-Joseph used to have it once a week), fine venison, excellent lake fish, and, what angels eat in the presence of God, Salzburger knockerl, eggs and a little flour whipped into aether and then baked and browned. Here is the definitive Wienerschitzel in all the world: a work of pure art, never more than one cooked in a pan, succulent but but so grease-free it must have been fried in a summer breeze, the batter coaxed into rolling hillocks like pastures after harvest. Good wines, mostly Austrian. Very pleasant and deft and dignified service. Not to be missed.