Specialties from the chef

Our chef at the Murau Gasthof Hotel Lercher Daniel Leitner, lets you look into his repertoire with some recipes. Cook them easily at home - or come straight to the beautiful Murau and let yourself be spoiled with delicious specialties at Restaurant .

It is best to combine the visit with a short vacation with the Lercher family. Comfortable rooms and a wellness area to relax are waiting for your visit. Convince yourself and send us a non-binding request.

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Table set in Lercher's Restaurant

Lercher's Restaurant

For about 300 years, Lercher's Restaurant stands for traditional inn culture with standard, in the heart of Murau.

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BIO goat kid shoulder with asparagus & sweet potatoes

Goat kid shoulder braise:

  • 1 pc. Goat kid shoulder (Biohof Rath, matured for at least 1 week)
  • 1l kid stock or beef broth
  • 1 pc. Carrot
  • 1 pc. Yellow beet
  • 1 pc. celery stalk
  • 1 bulb garlic
  • 5 pcs. shallots
  • 5 sprigs thyme
  • Carpathian salt
  • 2 tablespoons clarified butter
  • 2 tablespoons fresh butter

Heat clarified butter in a cast-iron casserole. Season the shoulder on all sides with Carpathian salt and fry in the clarified butter until golden brown. In between, peel the root vegetables and cut them into coarse pieces. Halve the unpeeled garlic bulb. Lift the shoulder out of the pan and set aside. Cream fresh butter in the casserole, brown the vegetables well & add thyme. Return the shoulder to the casserole with the vegetables and pour in the stock, bring to the boil once and cover with a lid or aluminum foil.

Cook in the oven at 180°C top and bottom heat for 90 minutes. In the last 10 minutes, cover and baste regularly with the stewing stock. Remove the shoulder from the roaster and keep warm . Lift the braised vegetables out of the juice and strain the juice through a fine pointed sieve. 

Grilled asparagus:

  • 1 bunch of green asparagus from the Marchfeld or Lavant Valley
  • Carpathian salt
  • Wild garlic oil

Cut off the woody ends of the asparagus (approx. 1 cm). Strongly grill the asparagus on all sides on a charcoal grill or grill pan. Then season with wild garlic oil and Carpathian salt.

Sweet potatoes:

  • 2 pcs sweet potatoes
  • 3 tablespoons fresh butter
  • Carpathian salt
  • 2 tablespoons Meyer salt lemon peel finely chopped 

Pierce the sweet potatoes with a small knife. Bake in oven at 180 ° C hot air for 45 minutes until soft. Then scrape out the flesh with a spoon and mash while still hot with the fresh butter, salt and Meyer salt lemon zest.


Remove the meat from the bone. Arrange the sweet potato mash on hot plates. Garnish with the braised vegetables and grilled asparagus. Place the meat next to the vegetables and finish with marinated wild herbs. Serve the sauce á par.

Poached hazelnut cake with pickled medlars, hazelnut brittle & vanilla ice cream

Hazelnut cake

  • 160 g butter
  • 80 g powdered sugar
  • 2 limes (zest)
  • 180 g egg yolk
  • 50 ml hazelnut oil
  • 180 g egg white
  • 140 g granulated sugar
  • 210 g grated & roasted hazelnuts 
  • 70 g crumbs
  • 50 g flour smooth

Beat the butter, powdered sugar and lime in the Kitchen Aid for 15 minutes until the mixture is white (fluffy). Mix the egg yolks with the oil. Slowly beat the mixture into the butter mixture until it is smooth. Then mix the egg whites with granulated sugar and beat until stiff peaks form.
Mix all the dry ingredients (hazelnuts, breadcrumbs and Mehrl) together. Fold the egg whites and the hazelnut mixture alternately into the butter dough.

Butter 6 Dariol molds and line with granulated sugar. Then fill the Dariol molds half full with the batter. Poach in a water bath at 180 degrees Celsius top and bottom heat for 25 minutes. Immediately turn out of the molds.


Sprinkle the warm hazelnut cake with powdered sugar and place in the center of a round plate. Warm the medlars in the pickling stock and arrange around the cake. Pour in the stock and garnish with caramelized hazelnuts and finely plucked wood sorrel. Finish with a dollop of vanilla ice cream and serve immediately.

We are excellent!

We have been awarded the AMA Gastro Seal!The seal is an origin labeling system for agricultural raw materials and thus a signpost for regionality and fresh preparation.

Our menu provides information on the origin of meat, dairy products, eggs, fruit, vegetables, potatoes, game or freshwater fish. In addition, a host awarded this seal is committed to fresh preparation and does not use food imitations or genetically modified food.