The guests are nourished and looked after with a great deal of geniality here. Looking forward to the meal, taking the time for it, laying the table nicely, are just as much a part of “wellfood” as appetisingly prepared dishes. In keeping with the hotel’s character, both regional and international dishes are cooked. Elements of Mediterranean and Asian cuisine may be included, but the creativity remains limited to subtle doses. Head Chef Willi and son Paul cook personally for you. A very delicate interplay of aromas, herbs... and a sweet finale.
To help your digestion you can perhaps venture a dance to traditional Tyrolean music or try a local farmer’s schnapps.
In the homey living room with tiled stove the blurring of the line between the traditional and the modern has succeeded.
