Curious gourmets can watch chef Martin Lackner at work.
Savoir-faire. A menu is cooked which can be cooked again at home later.

Spring awakening

Subjects: wild garlic, asparagus, meadow herbs, morels, Mondsee fish, newly born calf, Maibock, rhubarb, chocolate

Early summer

Subjects: chanterelle mushrooms, aspic, wild salmon, wild prawns, Bauernhendl (joint), lamb, risotto, strawberries, apricots

Autumn

Subjects: wild mushrooms, pumpkin, Jerusalem artichoke, braised dishes, game, MARTINS Gansl (goose), farmhouse duck, elder, apples, pears, plums, curds, preserving like in Grandma's day

Day courses
from 2pm top 6pm
with subsequent dinner together

Cookery course packages
you can find in our package deals

Additional information as well as reservations
on +43 6232 2359 or office@seehotel-lackner.at