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Clear understanding of the raw materials is a basic requirement for all top chefs. However, writing a delicious success story requires some personal style. Individual creations and passionate work make the meals served by Karl Anker something very special. In this kitchen the chefs put their heart and soul into their cooking, and the team has been honoured with a Gault Millau toque in 2013, 2014, 2015 and 2016. Despite being very happy with this honour, the Anker family hasn't let it go to their heads, and retain a down-to-earth attitude and sense of satisfaction in their connoisseur restaurant "Beim Dresch" in Erl. First-class taste: Karl Anker doesn't have any grey areas when it comes to the quality of ingredients used in his kitchen. Uncompromising awareness of regional and seasonal products, combined with excellent preparation, gives the dishes their excellent flavour. What counts are the regional products from local farmers and suppliers from the certified culinary region "Untere Schranne". But it's also not possible to imagine the connoisseur restaurant without its homemade specialities. Guests rave about the homemade noodles and the creamy ice cream, which is made from the best Zillertal Alpine pasture milk. The sustainable and delicious food is the result of an innovative yet traditional kitchen. Let yourself be convinced, and take a look at the menu or daily specials. And anyone who doesn't want to leave the four walls of their own house, because their couch is inviting them to laze about, doesn't have to do without a meal from the "Beim Dresch" kitchen. The delicious pizzas and salads are also available as take away.
Warm meals all day on Sundays and public holidays. Closed Wednesdays and Thursdays (apart from festival days when it is open from 4:00 pm).
08.04.2022 - 06:00 PM, 07:00 PM
Erl - Festspielhaus und kleiner Saal
Program on Friday: FR 08 APR - 18:00 → Festspielhaus, Small Hall PIANO DAYS - CHAMBER MUSIC &...
This shorter Kaiserweis culinary route, from Kufstein to Ebbs, Rettenschöss, Wildbichl and back via Erl, has a bit more uphill and downhill. On the route there are plenty of regional cheesemakers,...