Staying curious means staying open to diversity, to new flavors, subtle contrasts, and quiet surprises. At the boutique hotel Zum Goldenen Hirschen in Gmunden, tradition and modernity blend in the kitchen to create golden moments of pleasure that make this spirit tangible.
Those who discover the hidden Zum Goldenen Hirschen in Gmunden are likely already in the know. The 400-year-old house is now run by Christoph and Ulrike Parzer. The award-winning chef and the charming host bring two distinct dining concepts to life, crafting golden culinary experiences that shine with elegance — never excess.
We put our hearts into everything we do. It’s wonderful when guests appreciate the dedication and craftsmanship behind each dish.
The Hirschenstube combines the warmth of traditional Austrian cuisine with modern flair. The Zwiebelrostbraten is perfectly seared to a tender pink, venison is served with eggplant, beetroot, and port wine, and plum dumplings come paired with a delicate sorbet. You won’t find many signature dishes here — perhaps the beef tartare could be called one — but fresh ideas are always on the menu. The goal is to keep guests curious: from Alpine sushi in summer, made with local fish and Austrian shrimp, to ever-changing seasonal creations.
With the Aurum-Menu, served in the Hirschenstube, the Aurum Room, or at the Chef’s Table, Parzer ventures into international territory: wagyu beef, turbot, and sea bass meet inventive cooking techniques and lavish presentations. Gold is reflected not only in the name, but also on the plates, bowls, and platters themselves.
“Every chef has, in their own loving way, a little passion for the right tableware,” says Parzer. By now, he has collected around 40 to 50 different sets for the two menus. Occasionally, he brings out the iconic green-flamed or stag-patterned Gmundner Keramik dishes — perfect for a schnitzel or a slice of cake. Sometimes, it simply has to be classic.
The same goes for Christoph Parzer. When asked about his ultimate comfort food, his mind first goes to Alpine sushi and the way he experienced the diversity of cuisine as the child of hoteliers and chefs. And yet, it has to be his mother’s lasagna. Sometimes, there’s simply a culinary classic at heart. And with it comes the reassurance that gold doesn’t have to dazzle — it can simply accompany down-to-earth enjoyment with style.
When new guests become regulars, those are truly special moments!
photos: Christian Huber
