The name sounds icy. But your welcome is heartwarming at this enjoyable, typical country inn at the heart of splendid Pielachtal valley.
This counry inn has served the needs of stopover guests, wagoners and regional farmers since the year 1693. It has been in the capable hands of the Kalteis family since 1957 and is a true family business
. Theresia Kalteis, mother, cooks with Hubert Kalteis, son; Sonja, daughter, and Hubert Kalteis, father, take care of the guests. Additional area of responsibility of the latter, as passionate hunter, is to provide wild game specialties to the menu on a regular basis
. Thus, venison pluck with bread dumplings, carpaccio of venison calf with black nuts or pink-roasted saddle of venison with goose liver on blackberry sauce are suitable gestures of homage to the surrounding countryside, so rich in fauna. The Kalteis chefs walk the line between creativity and down-to-earth homeyness
, the foremost commandment being that the product quality must be unbeatably good. Whoever makes such great efforts in the kitchen should not neglect the cellar, and they don’t: Austrian white wines and matured reds from far and near fill the cellar shelves to bursting.Kalteis
Meiker Strasse 10
3204 Kirchberg an der Pielach
Open: Thursday - Sunday