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Colorful vegetables on a dark plate, artfully arranged with lemon zest.

cucina transalpina

All day lunch

Evening menu

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OPEN MONDAY TO SATURDAY FROM 12 NOON TO 11 MIDNIGHT.
HOT FOOD TILL 9 P.M.

What if a restaurant was considered a place to eat?


What if the old walls told stories of origin, time and connection, as was common in the inn?

Kitchen: Cucina Transalpina – between mountain and lagoon.

Thinking regionally, interested in foreign things, and thinking outside the box.

Product related.
With the air of the mountains and a touch of the south.

Wine: Wines from Austria, Friuli and the rest of Europe.
Curated by Tanja Haggenmüller – with sensitivity and character.

Attitude:  The best of the past, brought into today with solid craftsmanship and fresh ideas.

Atmosphere: History on the walls, light in the glass.
Tried and tested and new things to be discovered.

Cucina Transalpina

Our house founders were mining entrepreneurs who extracted silver from the mountains in the 14th century and traded it to Venice – from there they returned with the products of the south, lemons, olive oil, wine, books and ideas.
This became a taste that has remained:
clear, curious, limitless.

Our kitchen takes this story further.
Alpine herbs meet sea air, Salzburg craftsmanship meets Italian serenity.
Not as a trend, but as a legacy – alive and real.

A restaurant from Salzburg with a longing for the south.

Cucina Transalpina:
Where mountain and lagoon, craftsmanship and curiosity meet.
A place for taste, conversation and attitude since 1350.

Monday to Saturday, 12:00 – 00:00
Warm food until 10 p.m

Reserve a table

Exterior view of a historic building with illuminated entrance and windows.
Dessert with sorbet, caramelized topping, crunchy nuts and black accents on a plate.
Stylishly laid tables in a cozy, atmospheric restaurant with warm lighting.

Business Lunch & Menu

Light for lunch, deep for dinner.
A lunch for conversations that explore new things.
An evening that feels like community.

Discover Business Lunch

wine & Drinks.

Wine with character, not attitude.
Wines from small winemakers, large estates and unknown vines.
Accompanied by Zero drinks: herbs, fermentation, fruit, clarity. Without alcohol and confused thoughts.

Curated by our sommelier Tanja Haggenmüller.

To the wine list

Elegant restaurant with warm light, large windows and stylish wooden tables.

Rooms with history

The Wine Archive – once a jazz cellar, now a place for long evenings.
The Vault – classic, close, handcrafted.
The
Brasserie – urban, lively, with Campari in the glass.
The Gastgarten – southern, bright, a Mediterranean oasis in the old town

History is not preserved here,
but rather continued every evening.

Celebrations, Events & Groups.

The Wine Archive – once a jazz cellar, today a stage for encounters.
Whether it’s a private table, a company party or our own evenings –
moments that linger.

 

 

Team.

People with attitude, taste and spirit.
Max Sampl – Head Chef.
Creative craftsman with wit and esprit.

Céline Raunegger – Service Manager.
Warm hostess with an eye for the essentials.
Tanja Haggenmüller – Sommelière.
Competent companion on your way through the wine list.

Between Salzburg and the south

No concept.
No staging.
Only what counts: taste, conversation, time.

Since 1350. And again tomorrow.

Reserve a table

Blaue Gans Bewertung auf Falstaff Gault&Millau Testbericht
Stories

To the
blog overview

Voices about the

Blue goose

“The art-minded Gfrerer “collects” artists, art lovers and Festival guests the way other people collect fresh herbs and mushrooms on the adjacent Mönchsberg. The restaurant is one of the town’s most beautiful establishments, and distinguishes itself with down-to-earth casual dining.”

A la Carte Restaurant Guide

“As an art hotel and restaurant, the Blaue Gans is the ideal partner on the culinary scene. Like the Salzburg Festival itself, it is a trendsetter whilst also cherishing tradition. In the splendid, ancient vaulted dining room, surrounded by contemporary art, or in the enticing outdoor dining area, you can truly enjoy homemade treats. For a long time, I’ve been hooked on the “Schotter-Schnitzel”, which is a Wiener Schnitzel that has already been cut into strips.”

Helga Rabl-Stadler, FORMER PRESIDENT OF THE SALZBURG FESTIVAL

“A traditional hotel doesn’t necessarily have to remain old-fashioned. Here, plenty of things have been extensively refurbished, and now the restaurant is one of the prime locations for a modern yet authentic experience.  The offal dishes in particular are outstanding.”

Florian Holzer, Journalist, "Kurier"

“The Blaue Gans is a cultural institution on the world-renowned Getreidegasse.”

Falstaff Restaurant Guide

“It’s bustling and buzzing here every evening. The Blaue Gans is a classic in Salzburg and a bank for a good atmosphere. The mix of tavern and bistro is a success here!”

Gault Millau restaurant guide

“It’s not about staging, but about atmosphere. The feeling of arrival comes from being a real host – close, but not intrusive.”

Austria's best sustainable restaurants

“A house that has lasted for 670 years is probably doing a lot right.”

Gault Millau Restaurant Guide

“The products of the Alps combine with those from the south, just as it always has been.”

Falstaff Restaurant Guide