Honesty lasts the longest. Transparency is a top priority for landlady Barbara Langer at her restaurant in Erlauf. Convenience products are not used in the in-house "cooking workshop". Flavor enhancers are also taboo. Instead, the landlady relies on home-made products such as lemonades, syrups and nectar. The pasta is also homemade. Herbs from the garden ensure freshness. The meat and vegetables come from the region. When selecting the products, attention is always paid to quality and seasonality.
Guests will find excellent home cooking on the menu, as well as new creations. The friendly and competent service staff recommend the liver dumpling soup as a starter. The Wiener Schnitzel with homemade potato salad is a popular main course. The veal bruschel and Sunday roast with dumplings and cabbage are also traditional dishes at Langer Erlauf.
Culinary diversity
At the Langer, craftsmanship meets variety. This is underlined by the homemade jams, chutneys and spirits. The apples from the garden provide fruity notes. The tarts, cakes and cream slices are remarkably good. Tip: The Langer family teaches the art of baking and cooking in individual workshops. As for the ambience in the "Langer - Erlauf" inn: the parlor, the ballroom, the extra room and the bar invite you to linger. The premises can be booked exclusively for events. The catering is arranged according to the guests' wishes.
The Langer is one of the treasures of the Nibelungengau. All other treasures full of enjoyment, variety and the best views can be discovered at www.nibelungengau.at!
