Stiftskeller Admont: New tenant, new offer
Tuesday, 12 December 2023
Ulrich Matlschweiger has shown how to revolutionise traditional bourgeois cuisine with fresh ideas at the "Hoamat" restaurant in Großreifling. His reinterpreted classics such as the Buchaucher Bachsaibling with forest herb risotto or the handmade curd cheese strudel with goat's milk vanilla ice cream have attracted many gourmets to the Gesäuse. A culinary highlight: Ennstal Styrian cheese soup with crispy toasted brown bread. Although the "Hoamat" is closing, guests will not have to do without this speciality in the future. Ulrich Matlschweiger is moving from Großreifling to Admont, where he will be running the Stiftskeller from 19 March 2024.
Monastic dishes find their way into modern cuisine
So there is still a little time before the opening to work on new ideas. And "I have a thousand of them in my head", says Matlschweiger. He is currently spending many hours in his kitchen working on his reinterpretation of the kitchen in the monastery cellar. He is using Admont Abbey's monastery cookery book as a basis. Despite many new approaches, he will remain true to his philosophy of using regional products for his creations. In addition to day tourists and coach travellers, locals should also be able to enjoy local and high-quality ingredients: "I want to focus on company, club and family celebrations," says Matlschweiger, "because there is plenty of space for christenings, weddings and annual general meetings in the Stiftskeller.
The restaurant has room for 200 guests, with another hundred in the vaulted cellar.
Culinary experience for 60,000 visitors
Admont Abbey is delighted about "the revitalisation of the abbey cellar", as Abbot Gerhard Hafner and Economic Director Franz Pichler say, "because it creates an all-round harmonious experience for the 60,000 or so visitors a year".
