The Gastronomic Experience at the Gasthof Zum Hirschen Hotel

At the Gasthof Zum Hirschen Hotel, one is constantly reminded of the unique culinary traditions of this particular corner at the crossroads between two major cultures: Alpine and Mediterranean. Along this provincial boundary with the Val di Non Valley, Alpine South Tyrolean cuisine is strongly influenced by the culinary traditions and flavours of neighbouring Italian-speaking Trentino.

Inspired by the erstwhile pilgrim’s hospitium that once stood on the same site as the hotel, our kitchen Chef, Erwin, adopted elements of the 12^th Century herbalist, abbess Hildegard von Bingen and Austrian herbalist-priest, H.J. Weidinger’s writings, applying them to Carlo Petrini’s Slow-Food principles. Using fresh, locally-sourced ingredients the idea is to preserve their nutrients while enhancing the natural flavours. When it comes to wine and food pairing, our experienced house sommelier, Ingrid, is well-qualified to advise guests on our selection of South Tyrolean, Trentino and other premium Italian wines from our cellar.

“Slow-Food” at the
CERVO Restaurant and Bistro:
a nourishing and flavoursome experience

“Slow-Food” at the
CERVO Restaurant and Bistro:
a nourishing and flavoursome experience

The cuisine at the Gasthof Zum Hirschen Hotel succeeds thanks to its rich, wholesome flavours derived from high-quality produce and ingredients from the area. Simple yet refined, our Slow Food platters are mostly composed of local organically-grown ingredients, intended to preserve the nutrients and enhance the flavours.

The same philosophy extends to the CERVO Restaurant/Bistro and Garden. Our cuisine draws on the spiritual energy in our location and is influenced by the writings of 12^th Century herbalist healer/writer Hildegard von Bingen and herbalist/clergyman, H.J. Weidinger; particularly their works on forest essences and herbs.

Our suppliers:
local organic farmers guarantee
nutritious zero Km foods

Our suppliers:
local organic farmers guarantee
nutritious zero Km foods

The authenticity and natural character of our cuisine stems from a keen awareness of the way we source our ingredients used to create our sumptuous, nutritious platters. The local organic cheeses, polentas, pastas, eggs, meats and sausages utilised in our kitchen are all organically farmed and sustainably produced.

The livestock whose meat products we use are kept in natural, free-range and environmentally-friendly conditions and include traditional local breeds such as the Grey Tyrolean cattle. The bread we use is delivered by a local baker, utilising his own organically-grown grain to make flour. Our philosophy of ecological sustainability also extends to supporting our community and our dedicated organic farmers, thus minimising the need for long-distance transport as much as possible.

#A surprise Elixir by Hildegard of Bingen

Mouth-watering dishes from the CERVO Restaurant

After sitting down to a meal at the Zum Hirschen, Edith our main host serves us a hot herbal tea with a decidedly intriguing aroma. Her explanation of this unusual amouse bouche: before meals, we serve herbal teas prepared in accordance with the recipe invented by Hildegard of Bingen, the medieval saint and renowned herbalist. Slowly sipping this hot infusion before the meal, helps to heighten ...