MONDAY – FRIDAY
06:30 – 00:00
SATURDAY AND SUNDAY
08:00 – 00:00
Welcome in Restaurant Centrale!
Food and drink keep the body and soul together, so the Italian proverb goes, and Hasan Yazici took those words to heart at an early age. His passion for good food and great hospitality inspired him to open his first restaurant in 1995, and since then, gastronomy has been his passion.
He began with a small pizzeria in Waldkraiburg, but soon outgrew these premises and in 2001, moved to a larger facility, before moving to a yet larger restaurant in 2009. Throughout this period of growth, the philosophy remains the same: great food in a pleasant atmosphere and with superb service. This credo has been the grounding of the success of Restaurant Centrale, and the ever-increasing number of guests that fill the enlarged premises are the proof of this.
Over the years, Centrale has become one of the most respected restaurants in the region. Hasan’s children have been bitten by the gastronomy bug as well, and now they run the restaurants alongside their father. This family atmosphere ensures that the ambience of the restaurant and the standard of the service are as excellent as they can be, and when you combine this with a kitchen packed with the very finest ingredients, taken from specially selected partners, then you know that you’re onto a winner.
The Yazici family has now fulfilled their restaurant dream by opening a hotel alongside their restaurant – now expanded to seat 200 guests – so whether you’re looking for a candlelit dinner, a birthday party, a wedding or a corporate event, you can be sure of finding the perfect location for it with us here at Restaurant Centrale.
We wish you a pleasant visit,
The Yazici family and the whole team at Centrale.
Our steaks come from Australian Hereford Angus beef. The quality of the beef is influenced by many factors, principally the nature of animal husbandry and the breed of cattle itself. The cows spend the first 12 or 14 months of their lives on the pasture, before being moved to the feedlots for the last 100 days of their lives and fed with grain. The meat is strongly marbled and has a strong taste. In general, the meat is not ready for consumption directly after slaughter, and instead must be stored for around 14 days in a cold store with low humidity, a period referred to as meat ripening. Here at Centrale, we have a few tricks to add after that, but we won’t disclose them here…
Events and Parties
After our recent renovation and the enlargement of our premises, we are proud to announce that we can now provide for events of up to 200 people. If you are planning a birthday party, a wedding, a christening or a corporate event, then we are the place to host your event. Our customer service team and our kitchen will do everything they can to make your function a success, whether you require a buffet, a multi-course dinner or something special from our menu – we recommend the lava stone steaks! Let us take care of everything for you!
Contact & Route
Centrale Hotel & Restaurant