Specific recommendations of our chef

Tyrolean Gröstl
Years ago the Tyrolean Gröstl (sauted potatoes with pork and beef) was more or less a poor-people dish, but nowadays it is a speciality of the regional-style cooking. Local potatoes are mixed with pork and beef, roasted in a pan with onion and flavoured with salt, pepper and marjoram.

We serve the Tyrolean Gröstl with a fried egg in a pan accompanied with a white cabbage salad.

Tip: If you like to try out the Tyrolean Gröstl at home, our chef gives you a small glass of the special Tyrolean-Gröstl spices to take with you.

Flour dumplings with cheese
Not only Italians are noodle-enthusiasts, also we see the true loved pasta as a piece of own identity and cooking-culture. So you could say that the famous flour dumplings are our answer to the variety of pasta of our southern neighbours.

The home-made flour dumplings are made of local Emmentaler and Bergkäse (cheese), garnished with roast onion and served in a traditional pan. As a side-dish we hand green salad marinated with typical Austrian pumpkin oil.