#South Tyrolean Cuisine Special Weeks

winter, summer, autumn

Our credo: fresh, regional and seasonal all over the year!

As a South Tyrolean inn, we focus on the centuries-old South Tyrolean inn culture and live a familiar hospitality as an ambassador of pleasure with body and soul day after day.

According to the season and the availability of ingredients, we present fresh, regional and seasonal dishes to our guests during the special culinary weeks. The year begins with the Sunday joint or something mouth-watering made from local beef (mid-January to the end of March). From the end of June to the end of July, the vegetables and light fresh dishes can be found on the menu, while in autumn for the harvest time, from the end of September to the beginning of November, compositions made from local radicchio, chestnut and pumpkin form the culinary focus for the thanksgiving weeks.