Today, 9 September, is the day of the Wiener Schnitzels. At the Dollinger inn in Innsbruck, we are devoting ourselves to a special dish on this day.
It is more than just a dish on our menu. It is part of our soul. No other dish is as emblematic of Austrian pub culture as the Wiener Schnitzel. Whether tender veal or juicy pork - the choice is yours.
But one thing is certain: every schnitzel here is a small feast! Rumour even has it that it is one of the best Wiener schnitzels in the whole of Innsbruck.
The Wiener Schnitzel has a long and controversial history. The most common theory is that it came to Austria in the 19th century. It is probably a variation of the Italian "Cotoletta alla milanese", which was already served breaded.
Legend has it that Field Marshal Radetzky brought the dish back from Italy. However, there is no historical evidence for this. One thing is certain: the breaded schnitzel has enjoyed great popularity in Vienna since the late 19th century. It quickly became the flagship dish of Austrian cuisine.
Traditionally, a real "Wiener Schnitzel" is made exclusively from veal. Everything else is correctly called "Viennese-style schnitzel".
But no matter what you call it, the pleasure is guaranteed!
At Dollinger, the Wiener schnitzel is served just as it should be: golden yellow, crispy breaded and served with a slice of lemon.
Served with crispy chips and - typical of our Tyrolean cuisine - a portion of cranberries. This combination is very popular with our guests.
This is not a luxury dish, but honest, down-to-earth cuisine that you can rely on.
Our ingredients? We make no secret of that. Preferably the meat comes from Tyrol or Austria.
The breadcrumbs for the breading are homemade - as befits a traditional restaurant. If we need a product from abroad, then only,
when it is essential for quality. This is our understanding of transparency and responsibility.
A Wiener schnitzel is only complete when it is accompanied by the right side dishes.
For those who like it more traditional, we offer the following classic side dishes for a small surcharge:
Potato salad (potato salad):
A true classic of Austrian cuisine. Our potato salad is made from waxy potatoes and refined with a marinade of vinegar, oil, onions and spices. It is characterised by its slightly sour and spicy flavour and goes perfectly with the crispy breading of the schnitzel.
Parsley potatoes:
Boiled potatoes flavoured with fresh parsley and butter. A simple but tasty side dish that doesn't overpower the schnitzel.
Roast potatoes:
Crispy fried potato slices that are roasted in the pan until golden brown. They offer a savoury alternative to French fries and complement the schnitzel in the traditional way.
Roast potatoes:
Sliced potatoes fried in a pan with onions and bacon.
This hearty side dish is particularly popular in Austrian cuisine and harmonises perfectly with Wiener schnitzel.
These side dishes are not only traditional, but also complement the Wiener Schnitzel in a harmonious way.
They offer different flavours and textures that round off the dish.
At Dollinger, the schnitzel is a piece of living pub culture. It brings generations together at one table, delights young and old and stands for honest, uncomplicated enjoyment.
This also applies to us.
On Wiener Schnitzel Day, we invite you to honour this classic dish. Come along and enjoy a delicious schnitzel in a cosy atmosphere.
Celebrate with us the flavour that never goes out of fashion.
Long live the good food!
We are happy to take bookings by telephone or directly on site.
And who knows: maybe we'll even come up with a dolles extra for the next schnitzel holiday ...
We do not know stagnation.
Our hotel looks back on over 370 years of history. With renovations and refurbishments, we ensure that guests experience Tyrolean cosiness with modern comfort.
Take a look behind the scenes and see the craftsmanship that has brought our inn to the present day.
We recently discovered an old postcard in the archive.
We don't know whether it was meant seriously or a carnival joke.
The motif and the text would not meet the current standards of tourism advertising.
But that's exactly why it brought a smile to our faces. The card shows how much our hotel and our understanding of hospitality have changed over time.
A comprehensive remodelling of the ground floor began in 1973, when we redesigned the reception and the traditional parlours, as well as the kitchen.
This was an important step in combining functionality and atmosphere. It laid the foundation for everything that followed.
Things got exciting at the beginning of the 1990s. We converted the attic, which created a whole new floor with twelve additional rooms.
This enabled us to offer even more guests a temporary home - including a view of the River Inn.
Almost 30 years after the first major remodelling, the next comprehensive renovation came in 2002.
We redesigned the entire ground floor, including the kitchen. This was an important milestone for hospitality and modern design.
From 2011 to 2014, we renovated all guest rooms on the first, second and third floors in several stages.
New floors, modern bathrooms and a fresh design were installed without losing the charm of the house.
We want to harmoniously combine the old with the new.
A little journey through time
We completely renovated the large hall, where we celebrate parties today, in 2017.
Light wood, warm colours and modern technology have since made it the ideal stage for events, celebrations and seminars.
We reorganised our Stuben 1, 2 and 3 in 2019. Three became two spacious parlours, which now offer even more space for sociable evenings and cosy hours.
We renovated the reception, entrance area and toilet facilities in 2021, modernising the first impression and making it even friendlier. Arriving and feeling at home has rarely been so easy.
Right up to date: we completely renovated our bar in 2024. Traditional materials meet a stylish look - this ensures that the enjoyment begins as soon as the beer is poured.
Our conversions show one thing very clearly: we are proud of our history, but we are just as ready for the future.
Gasthof Dollinger remains what it always was - a place to feel good. It just has even more beautiful corners than before.
The Gasthof Dollinger looks back on a long history - full of surprising experiences, well-known names and family tradition.
Here, where guests dine and stay overnight today, historical events once took place.
The first written mention of the inn dates back to 1650, when Hans Reinisch was the landlord. One year earlier, however, an incident caused quite a stir:
In 1649, the wife of Count von Saurau from Graz fled with her lover, Captain Christof Ölhafen. After a stop in a Viennese monastery, the two travelled secretly over the Brenner Pass - and stopped at Dollinger of all places. This is where their love journey ended, as the couple were discovered and arrested in Innsbruck.
The inn was already the scene of exciting stories back then.
Another important event was 9 August 1838, when Emperor Ferdinand I came to Tyrol. He wanted to accept the hereditary homage there.
The inn Dollinger was also the first port of call here: the imperial group transferred from the travelling carriage to magnificent gala carriages directly in front of the house.
We then continued on to Innsbruck's city centre. Where guests today leave their luggage, imperial people once stopped off.
After Reinisch's time, the inn changed hands several times - including the Dollinger family, who ran the house until 1772.
The Riederer family then took over until Johann Saurwein joined the house as son-in-law in 1846.
An important milestone followed in 1865:
The house was handed over to his nephew Anton Prantl. This marked the beginning of the house's long association with the Prantl family, which continues to this day.
During the Second World War, the inn was leased to the Sixt family in 1939. After the end of the war, however, the brothers Alois and Anton Prantl continued to run the business - with a great deal of commitment and family cohesion. Friederike Prantl later took over, and today the siblings Claudia and Thomas Prantl also run the traditional business with a great deal of passion.
From aristocratic love dramas to imperial travelling parties, passed down from generation to generation - the Gasthof Dollinger is more than just a hotel.
It is also more than just an inn. It is a piece of living Tyrolean history.
It is also a place where tradition and hospitality are experienced anew every day.
