Choose between our two restaurants with different menus:
Restaurant “S’Nockerl” im Elefant
We serve Austrian and international specialities and are sure, you will enjoy our selection of wines or the famous Salzburg Stiegl beer. This beer is brewed by the oldest privatly owned brewery in Austria founded in 1492 – the year, Columbus discovered America.
Classics & recommendations
“Salzburger Schmankerl” in 2 courses
homemade clear beef soup with liver dumblings
tender “Tafelspitz” and “Schulderscherzerl”
We are looking forward to your review under https://www.tripadvisor.at/Restaurant_Review-g190441-d2332117-Reviews-Restaurant_S_Nockerl_im_Elefant-Salzburg_Austrian_Alps.htm
Soliman’s Bar im Elefant
“Soliman’s im Elefant” offers a first-class bar and dining experience in a casual atmosphere.
Enjoy unique cocktails and bar classics for dinner in what is known as the vault of the Hotel Elefant.
Lovers of old classic cocktails should definitely look into Salzburg’s new cellar bar, where quality plus a sense of casualness have top priority; visible at first glance of the bar itself. Usual and standard are not found here and there are many discoveries to be made behind the bar counter. Barchef Michael is always looking for new herbs and spices from all over the world for his own, unique liqueurs and cocktail bitters. Impressive and evident in the signature house drinks.
In ode to times past, smokers are more than welcomed in the bar area, the modern smoke extraction system absorbs the fumes and guarantees non-smokers a pleasant stay. If you prefer, you can also sit in the quiet, non-smoking room next to the bar area. In general, a place with great emphasis on a pleasant atmosphere and a relaxed relationship between patrons and staff. For all those 21 years or older, there is everything you desire – music from house to jazz in pleasant volume, great drinks, bar food & snacks until late and even a TV hidden in the mirror.
Dry-aged beef is beef that has been hung or placed on a rack to dry for several weeks.
The key effect of dry aging is the concentration and saturation of the natural flavour, as well as the tenderization of the meat texture.
Rupert HerzogHead Chef
We are looking forward to your review under https://www.tripadvisor.at/Restaurant_Review-g190441-d7314878-Reviews-Dinner_Bar_Im_Elefant-Salzburg_Austrian_Alps.html