Take a seat at our hotel restaurant
Menu example from Michl Steiner
Sesto quark with red clover
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Radish tart with green asparagus and wild garlic dip
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Watercress cappuccino with grilled scallop
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Homemade Ravioli filled with fresh chanterelles in a thyme stock
and filet of char from the Passeier Valley
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Saturnina peach and lemon balm sorbet
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Sous vide cooked rabbit leg stew with all sorts of parsnips
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Pink roast Flanksteak from the young bull with Café de Paris butter on steamed dandelion
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Robiola cheese from the cheesemaker "Unter- Oltl with vanilla cherries
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Royal dessert of wild strawberries and sour cream with Belgian waffle
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