Our cooking is simple and clear. The ingredients we use are seasonal and the venison locally sourced.

We give particular attention to Tyrolean venison specialities like carpaccio of deer, venison ham, roasted chamois, venison goulash and venison liver. Side dishes like spaetzle, dumplings, red cabbage and the traditional ‘schupfnudeln’ are home made.

Besides classic Austrian dishes like ‘Wiener Schnitzel’ and ‘Zwiebelrostbraten’ (onion-topped roast beef with gravy) we also offer regional specialities like ‘Schlutzkrapfen’ (ravioli with spinach and ricotta filling), spinach dumplings and venison ravioli.

Our half-board guests can choose between three different 3-course dinners (one of them vegetarian).