mundART Roas - Step by step a delight

Name: mundART Roas - Step by step a delight
Start: 2026-04-18CEST12:00:00
End: 2026-04-18CEST17:00:00
Location: Ledererhaus in der Seevilla

18.04.2026 / 12:00- 17:00 (Further dates)

St. Wolfgang im Salzkammergut, Ledererhaus in der Seevilla

Kulinarisches, Diverses Kulinarisches

Markt 17
5360 St. Wolfgang im Salzkammergut

Event information

Immerse yourself in a delightful journey of discovery through picturesque St. Wolfgang and let yourself be inspired by an extraordinary 5-course menu. Each course is - just like the journey itself - a unique experience and is served in a different top restaurant: prepared by some of the most renowned chefs in the gourmet stronghold of St. Wolfgang.
Accompanied by mundART testimonial Silvia Schneider and one of our culinary tour guides, you will stroll through the historic town center, accompanied by live music that creates a magical atmosphere at every stop. Let yourself be pampered, discover new worlds of taste and enjoy the interplay of culinary delights, culture and joie de vivre.
The event ends with a party, where we bring this special day full of enjoyment to a close together.

Information:

Start group 1, 12 noon
Start group 2, 2 p.m.
Meeting point: Hotel Seevilla, St. Wolfgang (no parking available)

(We recommend the parking lots P4, P5 and P7)

Closing party from approx. 6 pm in the Schwarzes Rössl
Ticket price: € 117.- (1 dish plus 1 drink per station)

We are happy to accommodate food intolerances and vegetarian food requests. Please let us know immediately after purchasing your ticket so that we can prepare accordingly

Program:

Appetizer: Hotel Seevilla, Ledererhaus
Traunerlfahrt to the Uferplatz
First intermediate course: Romantik Hotel Im Weissen Rössl
Second intermediate course: Weißer Bär, Restaurant Paula
Main course: Hotel Peter, Paul der Wirt
Dessert group 1: Landhaus zu Appesbach (location: Schwarzes Rössl)
Dessert group 2: Lebzelterei Wallner.
Closing party at the Schwarzes Rössl

Menu:
Appetizer
Ledererhaus fish board - including fish bacon / fish mince / potato casserole Beer accompaniment
AF: Champagne from the Bratbirne, Manufaktur Jörg Geiger

First intermediate course
Rössling / Grammelknödel / pointed cabbage / dashi stock
Accompanying drinks:
Nicolas Feuillatte - Réserve Exclusive Brut
AF: A-Nobis - Brut - Grüner Veltliner

Second intermediate course
"Grandma Paula's Paprikarahmhendl" - braised sot-l'y-laisse in paprika cream with asparagus and wild garlic
Beverage accompaniment:
2024 Viognier Sainte-Fleur, Domaine de Triennes
AF: Von Wiesen non-alcoholic verbena & quince, Griesel & Compagnie

Main course
Organic veal breast / stuffed / dumplings / wild mushroom jus
Beverage accompaniment:
Zweigelt Ried Römerstein / Alexander Egermann, Neusiedlersee
AF: Red grape juice / Lassl winery, Lake Neusiedl

Dessert group 1
Creme brûlée with Amalfi lemon & herb ice cream
Beverage accompaniment:
Riesling Süssstoff / Weingut Fritsch
AF: Coffee, tea

Dessert group 2
Three kinds of gingerbread - brownie / mousse / parfait
Beverage accompaniment:
Beerenauslese Zweigelt - Winery Kracher
AF: Sparkling non-alcoholic tea "Blä" - Sparkling Tea Company / coffee