The inn.
Gluten-free organic cuisine.
Simply regional.
Eat safely. Stay relaxed. Truly enjoy. Eating out gluten-free should not be stressful. At the Gellnwirt, gluten-free is not an extra – it is everyday practice. Because Verena lives with coeliac disease herself and knows exactly what matters.
“Mum, lover of good food, sourdough lover – and I live with coeliac disease. I know how quickly you lose confidence when eating out. That's exactly why it was important to us to create a place where gluten-free isn't complicated – but a matter of course.”
We know how exhausting uncertainty about food can be. The cautious questions. The constant thinking ahead. The little “I hope this really is okay”. That's exactly why we have learned to do gluten-free consciously and safely – so that you can simply go out to eat with peace of mind.
Eating gluten-free means more than “without flour”.
It means:
That's exactly what we understand. Not from a textbook – but from real life. Verena knows how it feels: uncertainty when ordering. Doubts in and about the kitchen. That little “I hope this really is okay”. And that's exactly why we do it differently.
When “gluten-free please” is on the order ticket with us, a clear process runs in the kitchen: dedicated equipment, separate preparation and full attention. Calm. Practised. Without any fuss.
Our gluten-free standard:
When “gluten-free” is on the order ticket with us, the kitchen deliberately shifts down to 100% focus. Not hectic. Not complicated. But practised and honest.
With us, gluten-free accompanies you throughout the whole day:
Breakfast
Inn cuisine
Sweet & special
And very importantly: we don't offer every dish on the menu with gluten-free alternatives. We also know that not everything needs it, so we have a motto: what we do, we do properly.
We know the feeling: you just want to go out to eat. Without making a big thing of it, without being the “awkward exception” again (although, we think, you're allowed to be the awkward exception too). That's exactly what we make possible for you. Just tell us: “Gluten-free for me, please.” And we'll take care of it. No complicated conversations. No uncertainty. No risk. Enjoy gluten-free now. Reserve your table – and finally eat with peace of mind again.
The Gellnwirt is one of the few places in the Salzburg Lungau where gluten-free is not just “possible”, but truly thought through. An inn where:
Just as it should be. Fancy a gluten-free indulgence holiday?
We work with clear procedures, separate utensils and dedicated equipment for gluten-free dishes. No one can guarantee absolute safety in an open kitchen – but we do everything to prepare gluten-free dishes consciously and carefully.
As soon as you order “gluten-free” with us, a clear process begins in the kitchen. Dedicated utensils, checked ingredients and full attention are a matter of course for us. In service, too, we check once more.
It's not a must – but it helps us a lot. That way we can prepare optimally and cater to you even more individually.
Yes. We have put together a compact overview of our gluten-free options.
Yes, any time. Our classics are always possible – with special requests it may be somewhat more limited depending on how busy we are. But please always say “gluten-free”! Always!
Yes. Gluten-free pastries are always available. It's best to let us know briefly in advance – then everything is prepared just the way you like it and feel safe.
Yes. We work with separate pans, cooking utensils and clear procedures. Our gluten-free sourdough breads are even baked in a dedicated gluten-free kitchen.
Again and again – and some things for sure. Ice cream and pancakes are almost always available, cakes depending on the day and what the kitchen feels like.
Of course. Many classics such as schnitzel, chips or pancakes are also possible gluten-free. It's important to us that children can simply enjoy themselves.
Yes – and not just in theory. Thanks to Verena, gluten-free is part of everyday life with us. The knowledge is there, and so is the experience.
Fermenting is more than a trend for Verena – it is craft, feeling and daily attention. Whether her home-brewed kombucha or her gluten-free sourdough breads: here it's about time, calm and the right instinct.
This shows especially in gluten-free baking. Verena bakes her sourdough breads herself – with a lot of patience, a lot of dedication and the knowledge that there is no “quick quick”. The dough is nurtured, cared for, understood. The result? A gluten-free bread that surprises: moist, aromatic and so close to classic farmhouse bread that you wouldn't suspect any difference.
Enquire now, reserve and arrive. We look forward to seeing you!
