What to eat in Zell am See
Pinzgau cooking keeps beef in three forms, and char from alpine waters sits on the menu as the local fish.
- Soup
- €11.20, Pinzgau beef soup with noodles
- Goulash
- €17.20, from beef with small dumplings
- Fish
- €26.80, char fillet with fettuccine
Pinzgau, the valley Zell am See sits in, keeps Naturbeef, a local beef brand, as the base of most main courses, in a soup, a goulash or braised with onion, while char from alpine waters is the local fish on the menu.
Pinzgau soup and goulash — beef in two forms
The Pinzgau soup pot (€11.20) is a beef soup with noodles, a dense one-course meal. Beef goulash (€17.20) uses the same Naturbeef, cooked with small dumplings instead of noodles; a heavier dish, for dinner.
Braised beef and onions
Braised beef and onions with small dumplings (€22.80) is a third way the same beef gets cooked here; braised slowly with onion, served with dumplings. The soup, the goulash and this dish all use the same beef brand, just a different technique.
Char — fish from the lake
Char fillet (€26.80) with fettuccine is an alpine fish from the trout family, found on menus along the Zeller See. The most expensive main course on this list, and the only one that isn't beef.
Wiener Schnitzel and the set lunch
Wiener Schnitzel runs €16.90–19.50 depending on the restaurant; two independent menus in town account for the difference. A set lunch on a workday is €9.80, a main course at a restaurant with no drinks €17.20–26.80.
Before you go
Short answers to what people ask most before setting out.
What is Naturbeef?
A local beef brand used in three dishes, the soup, the goulash and the braised beef, at the same restaurants by the lake.
How much is a Wiener Schnitzel?
€16.90–19.50, depending on the restaurant.
Is there fish on the menu?
Yes, char fillet from alpine waters, €26.80, the most expensive main course on this list.
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→Six questions: a score for this place and others like it.
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