Gasthof Pils

Welcome to the Pils. The pub in Eschenau in the district of Lilienfeld has been satisfying guests' cravings for down-to-earth cuisine since 1892. Even if people's consumption habits have changed over the years, one constant is recognizable. The solid craftsmanship in the kitchen is still highly valued. In 1999, Karl Pils took over the inn and focused heavily on organic cuisine. Rafael Gründlinger-Pils, the sixth generation, has continued this since 2022. The inn is best known for its lamb specialties. Everything is used from head to toe. With its own organic farm, future-oriented topics such as sustainability and high-quality home-grown products are taken into account. The orchards and herb meadows around the inn give the cuisine a seasonal freshness kick.

Lamb and more

Gasthof Pils' roots in the Mostviertel region are evident in many areas. The fish, asparagus and beer are supplied by local farmers. There is also plenty of room for wine. Hundreds of bottles from all over the world are stored in the basement, literally waiting to unfold. The crispy fried liver sausage with gammel and tomato chili cabbage makes for a successful culinary start. The duet of salmon trout and golden trout on porcini mushroom, chanterelle and spelt risotto is twice as tasty. This intense sensory journey is rounded off with pot gnocchi in butter crumbs on an elderberry, apple and ginger dish. After the meal, you can relax in the adjoining guesthouse, the cozy Rasthof.