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Culinary
Experience traditional as well as international dishes - freshly cooked and served in a friendly manner. We obtain the majority of our processed products, especially fresh goods such as meat, fruit and vegetables, from the region.
Look forward to fresh bread rolls as well as a large selection of regional cold cuts and cheese. If you prefer sweet treats in the morning, you are welcome to help yourself to honey and jam or fill up your bowl with some yoghurt and fruit salad. Juice, water and milk are available at the buffet.
We are happy to serve filter coffee and tea and hot chocolatre specialities at your table.
But you can also help yourself to our coffee machine for coffee specialties such as cappuccino, latte macchiato, etc.
On request, we are happy to freshly prepare your favourite egg specialities.
Breakfast Times:
Winter season (approx. Mid-December to the end of March) and summer season (approx. End of May to end of September) daily from 7.30 a.m. to 10 a.m.
Breakfast
A new surprise every day: Throughout the week we spoil you with a varied 3-course menu from international to traditional dishes as part of the half-board arrangement.
Enjoy a steaming soup before helping yourself to our rich salad buffet. As the next course comes the main dish: Already during breakfast, you will have the choice between three main course options in the hotel newspaper. Your feast will be topped off by a divine dessert. A vegetarian alternative is offered every day.
We are also happy to provide you with gluten-free and lactose-free meals. Please let us know when you arrive (or preferably before) so that we can offer you an alternative.
Dinner times:
Winter season (approx. Mid-December to the end of March) and summer season (approx. End of May to end of September) daily from 6 pm to 7.30 pm
Dinner
Lunch packet:
You want to leave as early as possible to avoid the traffic jam and can't eat your breakfast? No problem! We are always happy to put together a small packed lunch for your trip. Please let us know on the evening before departure.
Theme evenings in winter & summer:
In the winter months you can look forward to our “Ribs evening”. When there is good weahter we do a BBQ on our lovely terrace once a week. The dates and times will be announced in the morning newspaper.
Bar:
End an eventful day at the Wilder Kaiser in our cozy bar next to the reception.
Bar opening times:
Winter season (approx. Mid-December to the end of March) and summer (approx. End of May to end of September) daily from 4.30 pm to 10.00 pm
Good to know
Good Appetite
Hostess & chef Rosi will show you the
simplest dishes of the Tyrolean cuisine for you to cook at home
"TIROLER GRÖSTL"
INGREDIENTS:
-
500 g cooked and peeled, cooled potatoes
-
150 g bacon
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150 g of boiled beef
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1 onion
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salt
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mayoran
-
chives
-
butter
For the fried eggs:
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4 eggs
-
butter
PREPARATION:
Cut the onion into small cubes and roast it in butter in a large pan. Add the bacon and the cooked beef in small cubes and roast it too.
Cut the potatoes into thin slices and place in the pan, roast everything well together and season with salt, pepper and mayoran.
Fry the eggs in butter in a second pan to make fried eggs. Serve the Tiroler Gröstl with the fried eggs and finely chopped chives.
INGREDIENTS:
-
2 boiled and peeled,
cold potatoes
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500g breadcrumbs
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200g gray cheese
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50g Zieger cheese (optional)
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Fresh chives
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Salt pepper
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1 garlic & 1 onion
-
250g wheat flour
-
250g rye flour
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salt
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1 / 4l hot water
-
60g butter
PREPARATION:
Put the flour, salt and melted butter in a bowl, slowly pour in the hot water (not too much water, add little by little!) and mix with a fork, then knead the dough on a board until smooth and leave to rest for about 10 minutes.
In the meantime, finely chop the onion and fry in a little butter until golden. Finely crumble the gray cheese, mash the potatoes with a fork and mix with all the other ingredients and season to taste.
Divide the dough into smaller pieces and roll them out as thinly and roundly as possible on the work surface (approx. 13 - 14 cm). Place a spoonful of the filling in the middle, fold over and press down the edges well. If you want to be on the safe side, you can use a brush to paint some water or egg white on one half of the edge and then press it together.
Fry the dumplings in hot oil for about 5 minutes until golden brown. Remove and drain on kitchen paper.
