Article

Fondue-Delights in der Poststube 1327.

Kulinarik

22.01.2025
from Nadja Rauss

Wenn die kalte Jahreszeit Einzug hält, gibt es kaum etwas Schöneres, als mit Freunden oder Familie in gemütlicher Atmosphäre zusammenzukommen. In der Poststube 1327, nur wenige Schritte vom Traunsee entfernt, laden wir Dich zu einem besonderen Highlight ein: unseren Fondue-Nights. Get inspired: von der einzigartigen Kombination aus Regionalität, Tradition und moderner Kochkunst. Erlebe, wie genussvoll ein Abend in der Poststube 1327 sein kann.

Where history meets flavour.

The Poststube 1327 is more than a restaurant – it’s a tribute to nearly 700 years of history. Once the court tavern of the Traunkirchen Monastery, we now combine tradition with modern influences. Our modern inn cuisine blends regional ingredients with globally inspired flavors. From Traunsee fish to rare delicacies from the area, the essence of the region graces every plate. With 85 points and 2 forks in Falstaff and 2 hats and 14 points in Gault&Millau, our cuisine ranks among the best in the region.

Fondue: Redefining Togetherness and Taste.

Our Fondue evenings celebrate togetherness and flavor. Whether you prefer meat, fish, or a vegetarian option, we offer the perfect Fondue experience. Each evening begins with a delicate starter, followed by your choice of Fondue main course, and ends with a sweet finish that perfectly rounds off the night.

Our Fondue Specials.

Meat fondue

Base: beef broth.
Ingredients: Saddle of venison, chicken, fillet of beef, seasonal vegetables, potatoes.
DIPS: spiced ketchup, cocktail sauce, aioli, gremolata.
Extras: chips, spelt bread, soup with sherry.
€ 58.00 p. p., incl. starter and dessert.

Fish fondue

Basis: Traunsee fish soup.
Ingredients: Crayfish from the Traun floodplains, fresh catch of the day, seasonal vegetables, potatoes.
DIPS: spiced ketchup, cocktail sauce, aioli, gremolata.
Extras: chips, spelt bread, soup with Pernod.
€ 58.00 p. p., incl. starter and dessert.

Veggie fondue

Base: miso soup.
Ingredients: Mühlviertler bean cheese, seasonal vegetables, potatoes.
DIPS: spiced ketchup, cocktail sauce, aioli, gremolata.
Extras: chips, spelt bread, soup with yuzusake.
€ 38.00 p. p., incl. starter and dessert.

How it works - the fondue experience.

Dip and discover: Skewer an ingredient, dip it into the hot soup and let it steep.
Refine and enjoy: Combine the cooked ingredients with our homemade dips.
Relax and unwind: Fondue is sociable. Take your time, savour the moment and share the experience with your loved ones.
The crowning glory: The remaining soup is refined with a suitable "shot".

Sweet finale.

To round off a successful fondue evening, we serve you "chestnut rice - Bubikopf", a classic dessert that melts in your mouth.

And more highlights.

Vacherin Mont-d'Or, a cheese from the oven. Served with rosemary focaccia, raw ham from local game and pickles, this dish is the perfect complement or alternative to the classic fondue (400g at € 49.00 p. p.).

Why fondue in the Poststube 1327?

Our fondue nights are a special experience that combines the highest quality, creative cuisine and perfect organisation. Only the best regional ingredients make it to your table, because quality is our top priority. Tradition meets innovative ideas to create a unique flavour experience. You can sit back and relax, because we take care of everything - so there's only one thing left for you to do: enjoy.

When and where?

Our fondue nights take place every Sunday evening from January to the end of March. Would you like to celebrate with your loved ones on a different day? No problem - we offer fondue on any day on advance booking (from 2 people per fondue variation).

Book your table now and experience an evening full of conviviality, enjoyment and unforgettable moments.

NOTE: Please enter "Fondue" in the comment field when making your reservation.

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We look forward to welcoming you to the Poststube 1327!

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AUTHOR:IN

Nadja Rauss

Als Quereinsteigerin im Gastgewerbe bringe ich einen reichen Erfahrungsschatz im Marketing mit, insbesondere im Bereich Brand Management und der Entwicklung ganzheitlicher Markenerlebnisse. Angetrieben von meiner kindlichen Neugier und dem Staunen über die Wunder der Welt lebe ich Werte wie Wertschätzung, Mut und Freundlichkeit – Qualitäten, die sowohl mein persönliches Leben als auch meine Arbeit bei der GRÖLLER Hospitality prägen.