THE PLACE TO ENJOY

GANSLTAGE AND STYRIAN SPECIALTIES

Autumn is not only colorful, but also really wild. After the light summer dishes, it can now be heartier again. Venison, deer and wild boar are just as popular on the table as goose or duck.

A special tradition is the Martinigansl around November 11.

In keeping with this, we also serve you in Restaurant 19 in the IMLAUER Hotel Schloss Pichlarn

Goose and Styrian specialties

. From October 29 to 31, 2021 and from November 5 to 7, 2021, our restaurant team will spoil you with great dishes based on delicious poultry.

The Martinigansl

St. Martin’s Day on November 11th originally marked the end of the farming year. The geese kept over the summer were now given away as fiefdom interest, sold or eaten themselves.

Another connection to St. Francis of Assisi Martin and St. Martin’s Day on November 11 is based on a legend. According to this legend, St. Francis of Assisi Martin hid in a goose stall during an episcopal election out of modesty so as not to be elected. The disturbed geese chattered so loudly that he was discovered and elected.

The tradition of eating goose or St. Martin’s goose is still widespread today. The tender meat of the goose, the crispy skin and probably also the special occasion make the Martinigansl a delicious treat for the palate.

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