Molzbachhof Inn
Honestly good. Right in the heart of Kirchberg.
Just stop in for a good meal. Enjoy a steaming bowl of soup. A crispy schnitzel. Homemade ravioli. And many of the seasonal delights that Gart’l and the region have to offer. At the Molzbachhof restaurant, traditional Austrian cuisine meets Peter’s refined, creative touch.
Traditional pub food, just the way we like it.
Familiar flavors. Authentic craftsmanship. Quality ingredients. And always a little surprise thrown in. Our tavern cuisine is Austrian. Regional. Seasonal. We make a lot of it ourselves. Much of it grows right here on our property or comes from people in the area whom we know personally. We call this approach “Cook the Gart’l.” Cooking with what grows right on our doorstep. With what the season has to offer. And with a deep appreciation for every fine ingredient. Add to that Peter’s many years of experience in top-tier international kitchens. That’s how tradition meets new ideas—quite naturally—and always with both feet firmly planted in our homeland.
And where are meals served? In the cozy dining room. In the bright sunroom. In the cozy little parlor for a bit more togetherness. And when it gets warm outside, of course, in the outdoor dining area. A variety of favorite spots. That classic tavern atmosphere. After all, down-to-earth can be especially good.
Details at a glance:
- For reservations, call +43 2641 2203 or email office@molzbachhof.at
- Hours:
- Monday through Sunday: 8:00 a.m.–11:00 p.m.
- Breakfast: 8:00–10:00 a.m.
- Hot meals:
- Monday–Friday: 11:30 a.m.–1:30 p.m. & 6:00 p.m.–8:00 p.m.
- Saturday: 11:30 a.m.–2:00 p.m. & 6:00 p.m.–8:00 p.m.
- Sundays & Holidays: Open continuously from 11:30 a.m. to 8:00 p.m.
- The end times listed correspond to the last order.
A Look at the Plate
Pancake soup. Liver dumpling soup. Cheese dumpling soup. A breaded schnitzel with a crispy crust. Beef goulash and boiled beef. Or would you prefer homemade ravioli? Tagliatelle with pesto? A pan-fried Kirchberg trout? Our “Paradiesgart’l” salad? Of course, the season also has a say in the matter. Tradition meets creativity. That’s exactly how we like it.
What’s especially good right now? Just ask. Peter and our restaurant team know exactly what the garden, local farmers, and the season have in store for us right now. And Anna, who works in service, always has a few great recommendations anyway.
A Passionate Host
A love of quality products. A passion for fine cuisine. And the joy of creating a special evening for others. That’s what brings Nina and Peter together. This shared passion gave rise to Gaumenkitzel.
Pure breakfast bliss.
It’s nice to start the day off right. Homemade jams. Fresh muesli. Eggs from our own chickens. Homemade sausage. Farm-fresh butter. Cheese and yogurt. Honey from Kirchberg. Seasonal fruits and vegetables from the region. And, of course, something sweet from our bakery.
Lots of homemade food. Lots of local fare. Lots and lots of breakfast bliss.
When the Seasons Come into Play
Enjoyment Events
We also have a calendar hanging in our kitchen. Only ours is a little more appetizing. Around Easter, it’s time for lamb and wild garlic. In September and October, fall makes its way onto our plates with “Wild Game Weeks.” And in November? Of course, we can’t do without goose. In between, we cook whatever’s in season—whatever’s ripe and tastes really good.
Where good taste begins.
For us, good cooking doesn’t start at the stove. It starts in the garden—with our farmers—and with the question of what the season has to offer. We call this approach “Cook the Gart’l.” Rooted in the region. Seasonally inspired. We grow a lot of our own food. We make a lot of it ourselves. And whatever we buy comes, whenever possible, from people we know. Short supply chains. Honest craftsmanship. And good food that’s allowed to taste like what it is.
What grows and is created here
From here. And from people we know.
Excellent pub food
Simple, uncomplicated cooking. But we never cut corners when it comes to ingredients. And it’s not just our guests who appreciate that. Our restaurant has been awarded the Bib Gourmand by the MICHELIN Guide for particularly good food that offers excellent value for money.
Read more about our tavern:
Want to stay a little longer?
A good meal. Maybe a glass of wine to go with it. And suddenly, heading home doesn’t sound so appealing anymore. But you don’t have to go home. Because our inn is part of the Naturhotel Molzbachhof. Just a few steps away, cozy rooms and suites await. Lots of wood. Lots of nature. And in the wellness area, warm water, saunas, and peaceful spots to relax. To unwind. To take a deep breath. To simply stay.
And if you’d like to discover another culinary side of the Molzbachhof, head to the gourmet restaurant Gaumenkitzel. This is where Peter showcases his exquisite cuisine. Fine dining. Creative. Surprising. And just as deeply rooted in our “Cook-the-Gart’l” philosophy.
That way, a good meal can quickly turn into a little break.
Frequently asked questions
around the tavern Molzbachhof
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