Culinary enjoyment

Experience traditional and international dishes - freshly cooked. The majority of our processed products, especially fresh goods such as meat, fruit and vegetables, are from the region.

Breakfast:

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:

Every day from 7.30 a.m. to 10 a.m.

Dinner:

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:

Daily from 6 pm to 8 pm

Good to know:

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: Daily from 4.30 pm to 11.30 pm

Let yourself inspire!

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

  • 150 g of boiled beef

  • 1 onion

  • salt

  • mayoran

  • chives

  • butter

For the fried eggs:

  • 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.

"BUCHTELN WITH CUSTARD

 

INGREDIENTS:

  • 500g flour

  • 40 g yeast

  • 80 g of sugar

  • 100 g butter (liquid)

  • 250 ml milk

  • 3 eggs

  • 1 pinch of salt


For the vanilla sauce:

  • 500 ml of milk

  • 1 packet of custard powder

  • 1 vanilla pod (scrape out the pulp)

  • 2 tbsp sugar


Also:

  • Jam (for filling)

  • Butter (liquid; for dipping)

  • Icing sugar (for dusting)

 


PREPARING THE VANILLA SAUCE:

  • Completely dissolve the pudding powder in 5 tbsp milk.

  • Heat the rest of the milk, stir in the dissolved pudding powder, sugar and pulp of the vanilla pod.

  • Bring to the boil to a smooth sauce, stirring the sauce constantly.

PREPARATION OF THE BUCHTELN:

  • Dissolve the yeast in warm milk and put half of the flour in it. Cover and let rise for about 30 minutes in a warm place.

  • Add the remaining flour, sugar, eggs, butter and a pinch of salt and knead into a dough that is not too firm. Cover and let rise again until the volume has increased significantly. Beat the dough again and cover it again for about 30 minutes.

  • Roll out the yeast dough (approx. 1 cm thick) and cut out circles with a mold. Fill these with jam and close tightly.

  • Dip the Buchteln at the locking points in liquid butter and layer them tightly together in a buttered form. Then let the Buchteln rise again. In the meantime, preheat the oven to 180 ° C. Now brush the surface of the Buchteln with liquid butter and bake in the oven for about 30 minutes.

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  Nicht daheim und doch zu Hause  

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Family Woods

Gänsleit 21 + 23 | 6306 Söll

Tyrol / Austria

+43 5333/5471