Salzburg · Where to eat
Checked 31 August 2026 · 22 official sources
EAT LIKE A LOCAL
The Salzburg table — 22 places, 5 of them MICHELIN-starred. Filter by what you want and by price, or sort cheapest first.
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SENNS.Restaurant ★★
Creative modern
Andreas Senn cooks in a 19th-century bell foundry in the Gusswerk, north of the old town, all raw industrial volume and hard modern lines. Kitchen Tuesday to Saturday 18.30 to 21.30 only, and it is a bus or taxi ride out from the centre.
Order: Char with melon and whey; black seabream with kimchi and daikon; the five-senses menu that both sit inside, at four, five or six courses
Why go: Two stars inside a working industrial estate, which is not where anyone expects to eat in Salzburg.
Locals order: The four-course version is €225 against €275 for six; the kitchen builds all three from the same menu, so the short one is not a lesser meal.
book online or by phone; closed Sunday and Monday
Andreas Senn cooks in a 19th-century bell foundry in the Gusswerk, north of the old town, all raw industrial volume and hard modern lines. Kitchen Tuesday to Saturday 18.30 to 21.30 only, and it is a bus or taxi ride out from the centre.
Order: Char with melon and whey; black seabream with kimchi and daikon; the five-senses menu that both sit inside, at four, five or six courses
Why go: Two stars inside a working industrial estate, which is not where anyone expects to eat in Salzburg.
Locals order: The four-course version is €225 against €275 for six; the kitchen builds all three from the same menu, so the short one is not a lesser meal.
book online or by phone; closed Sunday and Monday
Ikarus ★★
Guest chef tasting menu
The restaurant inside Red Bull's Hangar-7, a glass and steel dome with aircraft parked around the tables, reopened in 2025 after its first refit in twenty years. A guest chef is flown in monthly and the resident team cooks their menu, so the food changes completely every four weeks.
Order: A different chef's menu every month, cooked by the resident brigade; Martin Klein's own menu in the months between; the Hangar-7 wine cellar underneath it
Why go: The only two-star restaurant in the world that hands its kitchen to a different chef twelve times a year.
Locals order: Check whose month it is before booking; regulars pick their dates by the guest chef, not by the calendar.
book online; menu changes monthly
The restaurant inside Red Bull's Hangar-7, a glass and steel dome with aircraft parked around the tables, reopened in 2025 after its first refit in twenty years. A guest chef is flown in monthly and the resident team cooks their menu, so the food changes completely every four weeks.
Order: A different chef's menu every month, cooked by the resident brigade; Martin Klein's own menu in the months between; the Hangar-7 wine cellar underneath it
Why go: The only two-star restaurant in the world that hands its kitchen to a different chef twelve times a year.
Locals order: Check whose month it is before booking; regulars pick their dates by the guest chef, not by the calendar.
book online; menu changes monthly
Esszimmer ★
Classic modern
Andreas and Andrea Kaiblinger have held a star here since 2004, in a quiet room on Müllner Hauptstraße between the old town and the Augustiner brewery. Tuesday to Saturday, lunch 12.00 to 14.00 and dinner 18.00 to 22.00.
Order: Foie gras with smoked quail; turbot with curry and macadamia; veal rack with ravioli
Why go: Twenty-one unbroken years of one star, in a city where most of the fine dining has turned over twice.
Locals order: The three-course lunch at €72 is the cheapest way into a starred kitchen in Salzburg, and it is bookable for a one-hour window only.
book by phone or email; lunch seatings 12.00 to 13.00
Andreas and Andrea Kaiblinger have held a star here since 2004, in a quiet room on Müllner Hauptstraße between the old town and the Augustiner brewery. Tuesday to Saturday, lunch 12.00 to 14.00 and dinner 18.00 to 22.00.
Order: Foie gras with smoked quail; turbot with curry and macadamia; veal rack with ravioli
Why go: Twenty-one unbroken years of one star, in a city where most of the fine dining has turned over twice.
Locals order: The three-course lunch at €72 is the cheapest way into a starred kitchen in Salzburg, and it is bookable for a one-hour window only.
book by phone or email; lunch seatings 12.00 to 13.00
The Glass Garden ★
Contemporary Austrian
Simon Wagner cooks in a glass pavilion at Schloss Mönchstein, on top of the Mönchsberg with the city laid out beneath. You reach it by the Mönchsberg lift or the hotel's own lift, not on foot, which is worth knowing before you book a late table.
Order: A six-course gourmet menu; produce from the Salzburg farms below; a wine list weighted to Austria
Why go: A starred dining room in a castle on a cliff, twelve minutes above a city that cannot see it from below.
Locals order: Take the Mönchsberg lift up before dinner and walk the ridge path; the view is free and the restaurant is at the end of it.
book through the hotel; check the lift times
Simon Wagner cooks in a glass pavilion at Schloss Mönchstein, on top of the Mönchsberg with the city laid out beneath. You reach it by the Mönchsberg lift or the hotel's own lift, not on foot, which is worth knowing before you book a late table.
Order: A six-course gourmet menu; produce from the Salzburg farms below; a wine list weighted to Austria
Why go: A starred dining room in a castle on a cliff, twelve minutes above a city that cannot see it from below.
Locals order: Take the Mönchsberg lift up before dinner and walk the ridge path; the view is free and the restaurant is at the end of it.
book through the hotel; check the lift times
Pfefferschiff ★
Refined regional
Iris and Jürgen Vigne run a converted parsonage at Söllheim, in Hallwang just beyond the northern edge of the city, and the Michelin guide still lists it under Salzburg. Tuesday to Friday from 18.00, Saturday 12.00 to 13.45 and again from 18.00.
Order: Regional cooking off a short menu; a wine cellar the owners built themselves; a Saturday lunch service that no other starred kitchen here runs
Why go: A one-star country restaurant fifteen minutes from Mozart's birthplace, in a parsonage rather than a hotel.
Locals order: Saturday lunch is the only midday service of the week and the easiest table to get; the same kitchen, half the formality.
book by phone; closed Sunday and Monday
Iris and Jürgen Vigne run a converted parsonage at Söllheim, in Hallwang just beyond the northern edge of the city, and the Michelin guide still lists it under Salzburg. Tuesday to Friday from 18.00, Saturday 12.00 to 13.45 and again from 18.00.
Order: Regional cooking off a short menu; a wine cellar the owners built themselves; a Saturday lunch service that no other starred kitchen here runs
Why go: A one-star country restaurant fifteen minutes from Mozart's birthplace, in a parsonage rather than a hotel.
Locals order: Saturday lunch is the only midday service of the week and the easiest table to get; the same kitchen, half the formality.
book by phone; closed Sunday and Monday
Brandstätter
Salzburg regional
Tobias Brandstätter cooks in the family's hotel out at Liefering, in a set of small panelled Stuben with a garden behind. Closed at weekends outside the festival, trade fair and Advent periods, which is the single most important thing to check before setting out.
Order: Alpine and Salzburg cooking off a seasonal card; house-made grissini; vanilla ice cream with elderberry compote
Why go: The only Bib Gourmand in Salzburg, and it shuts on the two days most visitors are in town.
Locals order: The same family runs Café Bazar in the centre; if the restaurant is closed, that is where the cooking turns up next.
book ahead; closed Saturday and Sunday most of the year
Tobias Brandstätter cooks in the family's hotel out at Liefering, in a set of small panelled Stuben with a garden behind. Closed at weekends outside the festival, trade fair and Advent periods, which is the single most important thing to check before setting out.
Order: Alpine and Salzburg cooking off a seasonal card; house-made grissini; vanilla ice cream with elderberry compote
Why go: The only Bib Gourmand in Salzburg, and it shuts on the two days most visitors are in town.
Locals order: The same family runs Café Bazar in the centre; if the restaurant is closed, that is where the cooking turns up next.
book ahead; closed Saturday and Sunday most of the year
St. Peter Stiftskulinarium
Austrian and Mediterranean
Set into the rock beside St Peter's Abbey and claiming a documented history back to 803, which makes the case for Europe's oldest restaurant. Open daily 12.30 to 23.00, with several very different rooms, from vaulted stone to gilded Baroque salon.
Order: Austrian-Mediterranean cooking in the Baroque halls; the Mozart Dinner Concert menu, played through as you eat; a surprise menu in the main restaurant
Why go: Twelve hundred years of continuous service, and the Baroque halls upstairs are still the grandest dining rooms in Austria.
Locals order: Ask for the Prälatentisch or one of the vaulted stone rooms when you book; the Mozart concert fills the Baroque halls and it is a different evening entirely.
book online or by phone; ask which room
Set into the rock beside St Peter's Abbey and claiming a documented history back to 803, which makes the case for Europe's oldest restaurant. Open daily 12.30 to 23.00, with several very different rooms, from vaulted stone to gilded Baroque salon.
Order: Austrian-Mediterranean cooking in the Baroque halls; the Mozart Dinner Concert menu, played through as you eat; a surprise menu in the main restaurant
Why go: Twelve hundred years of continuous service, and the Baroque halls upstairs are still the grandest dining rooms in Austria.
Locals order: Ask for the Prälatentisch or one of the vaulted stone rooms when you book; the Mozart concert fills the Baroque halls and it is a different evening entirely.
book online or by phone; ask which room
Restaurant Herzl
Modern Austrian
The surviving dining room of the Goldener Hirsch on Getreidegasse, in a 15th-century inn building of stone pillars and wood panelling. The hotel's own Goldener Hirsch restaurant has closed and the kitchen now works from here, daily 11.30 to 21.30.
Order: Trout from the Fuschlsee; Wiener Schnitzel; the 18th-century recipes on the Date with Mozart menu
Why go: The last working dining room of Salzburg's oldest hotel, in a building that has been an inn since the 1400s.
Locals order: The bar next door is the one place in the old town where the festival crowd and the locals still drink in the same room.
reservation required; book by phone or SevenRooms
The surviving dining room of the Goldener Hirsch on Getreidegasse, in a 15th-century inn building of stone pillars and wood panelling. The hotel's own Goldener Hirsch restaurant has closed and the kitchen now works from here, daily 11.30 to 21.30.
Order: Trout from the Fuschlsee; Wiener Schnitzel; the 18th-century recipes on the Date with Mozart menu
Why go: The last working dining room of Salzburg's oldest hotel, in a building that has been an inn since the 1400s.
Locals order: The bar next door is the one place in the old town where the festival crowd and the locals still drink in the same room.
reservation required; book by phone or SevenRooms
Blaue Gans
Alpine-Mediterranean
An inn on Getreidegasse since 1350, now an art hotel with contemporary work hung through the vaulted stone dining room. Monday to Saturday noon to 23.00, kitchen closing at 21.00 for hot food, closed on Sundays.
Order: The Schotter-Schnitzel, sliced rather than served whole; handmade pasta; Alpine produce cut with Friulian and Venetian influences
Why go: The Venice trade route reached Salzburg through this building, and the menu still shows it six hundred years on.
Locals order: Eat in the vaulted room rather than the brasserie; the murals and panelling are original and the brasserie is a modern add-on.
book online or by phone; closed Sundays
An inn on Getreidegasse since 1350, now an art hotel with contemporary work hung through the vaulted stone dining room. Monday to Saturday noon to 23.00, kitchen closing at 21.00 for hot food, closed on Sundays.
Order: The Schotter-Schnitzel, sliced rather than served whole; handmade pasta; Alpine produce cut with Friulian and Venetian influences
Why go: The Venice trade route reached Salzburg through this building, and the menu still shows it six hundred years on.
Locals order: Eat in the vaulted room rather than the brasserie; the murals and panelling are original and the brasserie is a modern add-on.
book online or by phone; closed Sundays
Zum Eulenspiegel
Traditional Salzburg
A 680-year-old house on Hagenauerplatz directly opposite Mozart's birthplace, arranged as four small rooms across several floors with open fireplaces and antique furniture. Leopold Mozart rented rooms in this building while his own was being repaired.
Order: Cooking done in butter in a pan, as the house insists on describing it; wine and produce from their own organic farm; the courtyard garden in summer
Why go: The Mozarts actually lived in this building, which is more than the museum across the square can say about most of its contents.
Locals order: Ask for the Studierstube or the Damenzimmer upstairs; the ground floor is a bar and the character is all on the higher floors.
book by phone or email; small rooms
A 680-year-old house on Hagenauerplatz directly opposite Mozart's birthplace, arranged as four small rooms across several floors with open fireplaces and antique furniture. Leopold Mozart rented rooms in this building while his own was being repaired.
Order: Cooking done in butter in a pan, as the house insists on describing it; wine and produce from their own organic farm; the courtyard garden in summer
Why go: The Mozarts actually lived in this building, which is more than the museum across the square can say about most of its contents.
Locals order: Ask for the Studierstube or the Damenzimmer upstairs; the ground floor is a bar and the character is all on the higher floors.
book by phone or email; small rooms
Bärenwirt
Salzburg tavern
A Mülln tavern below the Augustiner brewery, plain and busy, open daily 11.00 to 23.00 with the kitchen running 11.30 to 14.00 and 17.30 to 21.30. There is a summer pop-up on Waagplatz in the old town if you cannot face the walk out.
Order: Backhendl, the fried chicken they claim as the best in Austria; oversized Semmelknödel; Salzburger Nockerln, made to order
Why go: Fried chicken is Salzburg's real regional dish, and this is the kitchen that has spent years testing the breadcrumbs.
Locals order: Order the Salzburger Nockerln when you order the main, not after; it is made from scratch and takes about twenty minutes.
reservations recommended; kitchen shuts 14.00 to 17.30
A Mülln tavern below the Augustiner brewery, plain and busy, open daily 11.00 to 23.00 with the kitchen running 11.30 to 14.00 and 17.30 to 21.30. There is a summer pop-up on Waagplatz in the old town if you cannot face the walk out.
Order: Backhendl, the fried chicken they claim as the best in Austria; oversized Semmelknödel; Salzburger Nockerln, made to order
Why go: Fried chicken is Salzburg's real regional dish, and this is the kitchen that has spent years testing the breadcrumbs.
Locals order: Order the Salzburger Nockerln when you order the main, not after; it is made from scratch and takes about twenty minutes.
reservations recommended; kitchen shuts 14.00 to 17.30
Krimpelstätter
Alpine tavern
A brewery inn first documented in 1548, in Mülln, with a chestnut-shaded garden that locals will argue is the best beer garden in the city. Tuesday to Saturday 11.00 to 23.00, kitchen closing at 21.00, closed Sundays, Mondays and holidays.
Order: Pinzgauer Kasnocken with beer cheese; homemade spinach dumplings; Bauernbratl, at its best on a Saturday
Why go: Augustiner has supplied the beer to this house since 1621 and the chestnut trees are older than most of the guests.
Locals order: The last reservation of the evening is taken at 20.00, not at closing; turn up at nine and you will be drinking only.
book by phone or email; last booking 20.00
A brewery inn first documented in 1548, in Mülln, with a chestnut-shaded garden that locals will argue is the best beer garden in the city. Tuesday to Saturday 11.00 to 23.00, kitchen closing at 21.00, closed Sundays, Mondays and holidays.
Order: Pinzgauer Kasnocken with beer cheese; homemade spinach dumplings; Bauernbratl, at its best on a Saturday
Why go: Augustiner has supplied the beer to this house since 1621 and the chestnut trees are older than most of the guests.
Locals order: The last reservation of the evening is taken at 20.00, not at closing; turn up at nine and you will be drinking only.
book by phone or email; last booking 20.00
Alter Fuchs
Austrian tavern
A rustic inn on Linzergasse across the river from the old town, with a beer garden and a hidden courtyard. Open daily 11.45 to 23.00 with hot food until 21.00.
Order: Homestyle Austrian cooking, tidied up rather than reinvented; the Friday grilled chicken, half a bird at under eleven euros; a quiet interior courtyard to eat it in
Why go: The Linzergasse side of the river is where Salzburg eats when it does not want to queue behind a tour group.
Locals order: Friday before 14.00 for the grilled chicken; it is the cheapest proper lunch inside the old town boundary.
book by phone or email; open daily
A rustic inn on Linzergasse across the river from the old town, with a beer garden and a hidden courtyard. Open daily 11.45 to 23.00 with hot food until 21.00.
Order: Homestyle Austrian cooking, tidied up rather than reinvented; the Friday grilled chicken, half a bird at under eleven euros; a quiet interior courtyard to eat it in
Why go: The Linzergasse side of the river is where Salzburg eats when it does not want to queue behind a tour group.
Locals order: Friday before 14.00 for the grilled chicken; it is the cheapest proper lunch inside the old town boundary.
book by phone or email; open daily
Sternbräu
Austrian brewery restaurant
A brewery inn first recorded in 1542, running two halls, five Stuben and three gardens off a passage between Griesgasse and Getreidegasse. It absorbs coach parties without much difficulty, which is both its strength and its limitation.
Order: Sternbier, brewed for the house after a sixty-five-year gap; Austrian tavern cooking under Michael Pratter; the three garden courtyards behind the Getreidegasse frontage
Why go: The house beer disappeared for sixty-five years and was brought back; it is only sold here.
Locals order: Walk through to the furthest garden rather than sitting in the first room you find; the courtyards get quieter the deeper you go.
book online; large capacity, walk-ins usually fine
A brewery inn first recorded in 1542, running two halls, five Stuben and three gardens off a passage between Griesgasse and Getreidegasse. It absorbs coach parties without much difficulty, which is both its strength and its limitation.
Order: Sternbier, brewed for the house after a sixty-five-year gap; Austrian tavern cooking under Michael Pratter; the three garden courtyards behind the Getreidegasse frontage
Why go: The house beer disappeared for sixty-five years and was brought back; it is only sold here.
Locals order: Walk through to the furthest garden rather than sitting in the first room you find; the courtyards get quieter the deeper you go.
book online; large capacity, walk-ins usually fine
Triangel
Austrian regional
A small, unpretentious restaurant on Wiener-Philharmoniker-Gasse, right beside the Festspielhaus, running for over twenty years. During the festival it fills with performers coming off stage, which is not a marketing claim so much as a scheduling problem.
Order: Austrian cooking off a daily card; a wine list of local growers; the terrace at the foot of the Festival Hall
Why go: The room the Salzburg Festival's own performers eat in after the curtain, twenty metres from the stage door.
Locals order: In festival season book for after 22.00 and you will be eating alongside the cast; earlier and you get the audience instead.
book by phone; very hard during the festival
A small, unpretentious restaurant on Wiener-Philharmoniker-Gasse, right beside the Festspielhaus, running for over twenty years. During the festival it fills with performers coming off stage, which is not a marketing claim so much as a scheduling problem.
Order: Austrian cooking off a daily card; a wine list of local growers; the terrace at the foot of the Festival Hall
Why go: The room the Salzburg Festival's own performers eat in after the curtain, twenty metres from the stage door.
Locals order: In festival season book for after 22.00 and you will be eating alongside the cast; earlier and you get the audience instead.
book by phone; very hard during the festival
Café Tomaselli
Viennese-style coffee house
Salzburg's oldest coffee house, on the Alter Markt, family-run for over 150 years and reputedly where Hofmannsthal, Reinhardt and Bahr worked out the idea for the Salzburg Festival. Monday to Saturday 7.00 to 19.00, Sunday and holidays from 8.00.
Order: Coffee brought round on a tray by the Kaffeedame in her white apron; cakes carried to the table on a board rather than chosen at a counter; breakfast, which the house rates above everything else it sells
Why go: Cake still comes to your table on a tray here, which almost nowhere else in Austria bothers with any more.
Locals order: Go upstairs. The ground floor and the terrace take the tourists; the first floor is where the regulars read the papers.
no bookings; upstairs is usually freer
Salzburg's oldest coffee house, on the Alter Markt, family-run for over 150 years and reputedly where Hofmannsthal, Reinhardt and Bahr worked out the idea for the Salzburg Festival. Monday to Saturday 7.00 to 19.00, Sunday and holidays from 8.00.
Order: Coffee brought round on a tray by the Kaffeedame in her white apron; cakes carried to the table on a board rather than chosen at a counter; breakfast, which the house rates above everything else it sells
Why go: Cake still comes to your table on a tray here, which almost nowhere else in Austria bothers with any more.
Locals order: Go upstairs. The ground floor and the terrace take the tourists; the first floor is where the regulars read the papers.
no bookings; upstairs is usually freer
Café Bazar
Viennese-style coffee house
An 1882 coffee house on the right bank with wood panelling, chandeliers and cast-iron marble tables, and a terrace looking straight across the Salzach at the fortress. Monday to Saturday 7.30 to 19.30, Sundays and holidays 9.00 to 18.00, extended to 23.30 daily during the festival.
Order: The Bazar Melange; Kaffee Maria Theresia; Milchrahmstrudel and Mohnstriezel, both made in house
Why go: The best view of the old town belongs to a café that will not take a booking for it.
Locals order: It takes no reservations at all, so come at 7.30 when it opens; by ten the terrace is gone for the day.
no reservations of any kind
An 1882 coffee house on the right bank with wood panelling, chandeliers and cast-iron marble tables, and a terrace looking straight across the Salzach at the fortress. Monday to Saturday 7.30 to 19.30, Sundays and holidays 9.00 to 18.00, extended to 23.30 daily during the festival.
Order: The Bazar Melange; Kaffee Maria Theresia; Milchrahmstrudel and Mohnstriezel, both made in house
Why go: The best view of the old town belongs to a café that will not take a booking for it.
Locals order: It takes no reservations at all, so come at 7.30 when it opens; by ten the terrace is gone for the day.
no reservations of any kind
Café Konditorei Fürst
Confectioner
Paul Fürst invented the Mozartkugel here around 1890 and the family still makes it by hand to the 1915 recipe book, in the fifth generation. Six branches across Salzburg, the original on the Alter Markt, and the ball is only sold in the shops, never wholesale.
Order: The original Salzburger Mozartkugel, marzipan and pistachio under nougat and dark chocolate, in silver foil with a blue portrait; the coffee to go with it; whatever else is in the counter that day
Why go: Every other Mozartkugel in the city is an imitation of this one, and the silver foil is how you tell them apart.
Locals order: Buy them loose from the counter rather than in a gift box; they are made fresh and are not built to keep.
walk in; no bookings
Paul Fürst invented the Mozartkugel here around 1890 and the family still makes it by hand to the 1915 recipe book, in the fifth generation. Six branches across Salzburg, the original on the Alter Markt, and the ball is only sold in the shops, never wholesale.
Order: The original Salzburger Mozartkugel, marzipan and pistachio under nougat and dark chocolate, in silver foil with a blue portrait; the coffee to go with it; whatever else is in the counter that day
Why go: Every other Mozartkugel in the city is an imitation of this one, and the silver foil is how you tell them apart.
Locals order: Buy them loose from the counter rather than in a gift box; they are made fresh and are not built to keep.
walk in; no bookings
Augustiner Bräustübl
Monastery beer hall
A monastery brewery in Mülln operating since 1621, with over 5,000 square metres inside and 1,400 seats in the chestnut garden. Monday to Friday from 15.00, weekends and holidays from 14.30, closing at 23.00; you rinse your own stone mug at the fountain and take it to the tap.
Order: Beer drawn from wooden barrels into stone mugs; the Schmankerlgang stalls, where you buy your own food stall by stall; Bauernschmaus and grilled meats from the same passage
Why go: Austria's largest beer hall, still run by a monastery, where the food is bought from market stalls and carried to your own table.
Locals order: Rinse the stone mug at the fountain before it is filled, then walk the Schmankerlgang for your food; nobody will bring you anything.
no bookings; buy a mug token at the till
A monastery brewery in Mülln operating since 1621, with over 5,000 square metres inside and 1,400 seats in the chestnut garden. Monday to Friday from 15.00, weekends and holidays from 14.30, closing at 23.00; you rinse your own stone mug at the fountain and take it to the tap.
Order: Beer drawn from wooden barrels into stone mugs; the Schmankerlgang stalls, where you buy your own food stall by stall; Bauernschmaus and grilled meats from the same passage
Why go: Austria's largest beer hall, still run by a monastery, where the food is bought from market stalls and carried to your own table.
Locals order: Rinse the stone mug at the fountain before it is filled, then walk the Schmankerlgang for your food; nobody will bring you anything.
no bookings; buy a mug token at the till
Balkan Grill Walter
Sausage counter
A take-away window in the Stockhamer passage between Universitätsplatz and Getreidegasse, opened by Zanko Todoroff after he invented the Bosna in 1949. Daily 11.00 to 18.30, no seating at all, and the queue is often out into the passage.
Order: The Bosna: two grilled pork sausages in white bread with onion, parsley and a spice mix the family will not disclose; the version with mustard; the version with ketchup
Why go: The Bosna was invented at this window, which means every one you eat anywhere else is a copy.
Locals order: Order by number, not by description; the regulars call out the variant and the queue moves at about one person every fifteen seconds.
walk up; take-away only, cash is quickest
A take-away window in the Stockhamer passage between Universitätsplatz and Getreidegasse, opened by Zanko Todoroff after he invented the Bosna in 1949. Daily 11.00 to 18.30, no seating at all, and the queue is often out into the passage.
Order: The Bosna: two grilled pork sausages in white bread with onion, parsley and a spice mix the family will not disclose; the version with mustard; the version with ketchup
Why go: The Bosna was invented at this window, which means every one you eat anywhere else is a copy.
Locals order: Order by number, not by description; the regulars call out the variant and the queue moves at about one person every fifteen seconds.
walk up; take-away only, cash is quickest
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Grünmarkt
Produce market
A daily market on Universitätsplatz in the shadow of the Kollegienkirche, trading since 1857. Monday to Friday 7.00 to 19.00, Saturday from 6.00 to 15.00, when the stalls spread as far as Max-Reinhardt-Platz.
Order: Bread and pastry from the bakery stalls; cheese, fish and cured meat sold to eat on the spot; fruit and vegetables from Salzburg growers
Why go: A working produce market in the middle of a UNESCO old town, thirty metres from the passage where the Bosna was invented.
Locals order: Come on Saturday at six when it opens rather than at ten; that is when the growers are still there and the good cheese has not gone.
no bookings; Saturday is the big day
A daily market on Universitätsplatz in the shadow of the Kollegienkirche, trading since 1857. Monday to Friday 7.00 to 19.00, Saturday from 6.00 to 15.00, when the stalls spread as far as Max-Reinhardt-Platz.
Order: Bread and pastry from the bakery stalls; cheese, fish and cured meat sold to eat on the spot; fruit and vegetables from Salzburg growers
Why go: A working produce market in the middle of a UNESCO old town, thirty metres from the passage where the Bosna was invented.
Locals order: Come on Saturday at six when it opens rather than at ten; that is when the growers are still there and the good cheese has not gone.
no bookings; Saturday is the big day
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Schrannenmarkt
Weekly market
Salzburg's big weekly market, held every Thursday on the square in front of St Andrew's church near Mirabellplatz, running since 1906. It opens at 5.00 and is finished by 13.00, so this is a breakfast plan rather than a lunch one.
Order: Fried chicken and fish soup from the food stalls; regional sausage; produce, flowers and crafts across roughly 190 pitches
Why go: One of the largest weekly markets in Austria, and traders wait up to ten years for a pitch on it.
Locals order: Eat the fried chicken standing at the stall before nine; by eleven the food queues are longer than the produce ones.
Thursday mornings only, 5.00 to 13.00
Salzburg's big weekly market, held every Thursday on the square in front of St Andrew's church near Mirabellplatz, running since 1906. It opens at 5.00 and is finished by 13.00, so this is a breakfast plan rather than a lunch one.
Order: Fried chicken and fish soup from the food stalls; regional sausage; produce, flowers and crafts across roughly 190 pitches
Why go: One of the largest weekly markets in Austria, and traders wait up to ten years for a pitch on it.
Locals order: Eat the fried chicken standing at the stall before nine; by eleven the food queues are longer than the produce ones.
Thursday mornings only, 5.00 to 13.00
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