Nibelungenhof

The Nibelungenhof in Traismauer can safely be called a juice store.Chef Rainer Melichar developed the "Succowell" method. He works with fresh, filtered vegetable juices to squeeze the full aroma from each product. The nutrients, taste and natural colour are thus preserved. Melichar’s fine culinary art is the reason why international celebrity chefs always look to the creative kitchen line. Different, bolder, but with respect for traditional values, great things are created on the plate. A successful start is the flamed goat’s cream cheese with Paradeiserkraft juice.The baked beef tongue with ciboulette sauce is brilliant. The three-hour bath in saltwater with carrot and bay leaf has made the meat visually and tasteful.

All-round successful
The spicy and sweet tartlets at the Nibelungenhof have been part of the menu for several decades. Especially the "Hackerkuchen", which is baked in the oven like a quiche and covered with cheese, is a magnificent specimen. The high-quality craftsmanship in the kitchen is honored by the guests.Three generations work closely together in the inn. Experience and knowledge meet innovative ideas - a promising mix. To be honest: It doesn’t matter, the decor is not important.