Weisses Rössl

Frommer's Review

You'll enter this time-honored place through a stone archway opening onto one of Old Town's most famous streets. At the end of a flight of stairs, marked with a very old crucifix, you'll find a trio of dining rooms with red-tile floors and a history of welcoming guests that stretches from 1590. One of the dining rooms (the Nebenstube) has what might be the most extensive set of stag horns (complete with the initials of the hunter and the date of the shooting) in Innsbruck. At first glance, the menu appears simple, listing such dishes as a Tiroler Grüstl (a kind of hash composed of sautéed onions, sliced beef, alpine herbs, and potatoes cooked and served in a frying pan), saftgoulash with polenta, several kinds of schnitzels, and a grilled platter Alt Insprugg for two diners. A dish the restaurant is especially proud of -- fresh blood and liver sausages with sauerkraut -- is served only in midwinter and usually evokes vivid childhood memories for many of this restaurant's Tyrolean clients. In summer, the establishment expands onto an outdoor terrace. They also rent rooms; a double costs 120€ to 130€ ($156-$169), including breakfast.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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