Description: Weisses Rossl is a family run guesthouse that has been in operation since 1590 as per the decorative sign above the door. Their restaurant was recommended by our hotel as
having a good mix of Austrian specialties with a clientele of both tourists and locals. The decor was typical Tyrolean with lots of wood, low exposed beam ceilings, family photos decorating the walls and waitresses dressed in dirndl skirts. Background music consisted of Austrian folk songs – yo de la di hoo!
We had decided on an early dinner so the large restaurant was quite quiet we arrived. The table beside ours had big towels spread along the bench seats and we wondered what their purpose was. Turned out that a local couple ate at Weisses Rossl on a very regular basis and the towels were for their two dogs who accompanied them. As North Americans it was a novel sight to see canine companions in restaurants but it is quite common in Europe. I couldn’t begin to imagine my table top high brood of pooches in a restaurant as they are not exactly gentile when it comes to their food. I was very impressed with these Austrian dogs who simply cuddled up on the towels for the duration of the meal and just kept an eye on other diners, or maybe it was other diners’ dinners.
A large basket of bread was placed on each table and was filled with different rolls, flat bread and large, soft pretzels. Except for the pretzels, all selections were flavoured with caraway. We discovered that the breads weren’t complimentary but they were so fresh and the cost was minimal (about .60 per piece) so we didn’t mind.
We’d been told that the meals here were substantial so didn’t bother with an appetizer, especially after sampling some of the breads. Tracey ordered schnitzel cordon bleu, I chose cod fillet and Bea opted for a farmer’s skillet, one of the
house specialties. Tracey’s chicken schnitzel was filled with ham and mild white cheese. It covered almost 2/3 of her plate and was served with crispy pommes frites. My fish was well cooked with a light but crunchy batter and was accompanied by a large helping of creamy potato salad. Bea’s meal was a combination of chopped beef, onions, potatoes, cabbage and spices, all cooked together in a cast iron pan. Her side dish was grated cabbage in an oil and vinegar dressing. All the meals were delicious and portions were extremely large – nobody was able to finish their main course so dessert wasn’t even a consideration.
The restaurant has many individual rooms as well as an outdoor terrace that is open in the summer. I don’t know about lunch but the restaurant is open Monday to Saturday for dinner.
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