It is a special art to combine the traditional Tyrolean culinary culture and the modern world cuisine to healthy indulgences.
This requires top chefs and excellent ingredients. We use for our award-winning restaurant products from the region such as lamb, venison or veal.
For several years, we also offer Black Angus on from our own breeding.
Of course, international products should not be missing, which are served with a lot of feeling, without mixing too many flavors and prepared and simple, yet served effectively. We want our selected ingridients
to be harmonious, genuine and yet sophisticated to reach the palates of our restaurant guests.