Easter at Lake Wolfgangsee
04.04.2026 - 06.04.2026
Culinary highlights as part of the mundART Festival
When Lake Wolfgang glistens in the spring light and nature awakens all around, Easter at Landhaus zu Appesbach becomes a delightful invitation.
As part of the mundART Festival, regionality, creative cuisine, and the special atmosphere right by the lake combine to create two culinary experiences—a convivial brunch or a finely crafted menu.
Reserve your favorite table now at +43 6138 22090, appesbach@tauroa.at, or directly online.
Easter brunch
5 April 2026 | 11:00 am – 3:00 pm
Popular for years – yet special every time: our Easter brunch combines the best of both worlds.
Exquisitely arranged Easter specialities are served stylishly on an étagère, while the buffet invites you to sample a variety of seasonal delicacies. In addition, there are freshly prepared dishes à la minute – from classic egg creations to savoury and sweet springtime treats.
The result is a brunch that combines generosity and sophistication – relaxed, enjoyable, and with a view over the turquoise-blue Lake Wolfgang.
Our Easter brunch | € 69 per person
… FROM THE ETAGERE
Local Easter ham · Salami · Sliced cheese · Creamy spreads · Butter · Honey · Jams · Sweets from the patisserie & bakery
… FROM THE BUFFET
Bread & pastries · Easter pinze · Easter lamb · Kipferl · Fresh smoothies · Fruit salad in a glass · Fresh fruit · Garden vegetables · Cheese from the cart · Bircher muesli & chia pudding · Natural & fruit yogurt made from cow’s & sheep’s milk · Chocolate muesli · Fruit muesli · Crunchy muesli · Cornflakes · Oatmeal
***
Rauch fruit juices · Freshly squeezed orange juice · Afro tea
THE EGG IN ITS MOST BEAUTIFUL FORMS
Benedict · the carrot egg · poached egg with watercress sauce & caviar · your favorite omelet · fried egg · soft-boiled & scrambled
ORDER WHATEVER YOU FANCY
WILD GARLIC FOAM SOUP
Poached quail
***
HORSERADISH MOUSSE
Easter ham
***
CRISPY CROISSANT
Smoked salmon
***
FINES DE CLAIRE OYSTERS
Toast · Apple vinaigrette · Lemon
***
SALAD OF SAIBLING FROM THE AUSSEERLAND FISHERIES
Wild garlic · Radishes · Spring onions
***
MUNICH WHITE SAUSAGE
Sweet mustard · Pretzel
***
JELLY OF WIESENGELTER ANUS BEEF
Red onions · Pumpkin seed oil
***
ROASTED BLUNZ’N
Pumpkin seed oil scrambled eggs
***
LAMB STEW
Vegetables · Potato and rosemary dumplings
***
CREAMY BEUSCHEL FROM WIESENGELTER ANGUS BEEF
Serviettenknödel (bread dumplings)
***
BEEF TARTARE
Butter · Toast
The sweet ending
CRÊPES SUZETTE
Freshly prepared
***
CURD DUMPLINGS
Wild berry ragout
***
RHUBARB CAKE
Vanilla ice cream
***
REFRESHING SORBETS OF YOUR CHOICE
Strawberry · Mango · Lemon · Peach
Easter menu
4 & 6 April 2026 | Served at Lunch and Dinner
5 April 2026 | Served at Dinner
Enjoyment increases when shared. Our Easter menu as part of the mundART Festival represents spring flavors, fine craftsmanship, and the best ingredients from the region.
From aromatic wild garlic soup to tender organic lamb from Rutzenmoos and a fruity-fresh finale with rhubarb – a menu that brings the season to your plate in its most beautiful form.
Alternatively, you can enjoy the holidays according to your own taste with selected dishes from our à la carte menu.
Easter menu | € 68 per person
WILD GARLIC – FOAM SOUP
poached quail egg · Easter ham
***
RACK & SHOULDER OF RUTZENMOOS ORGANIC LAMB
Fregola Sarda · Poveraden · sheep’s cheese espuma
***
RHUBARB CAKE
sour cream ice cream
More news
