It is up to ourselves!
Appreciative Cooking
The stance of our hotel is directional for our handling of food. Alle foods are treated with appreciation and are used from the root to the fruit.
We receive oxen, game, and pigs from farmers and do not only use the fillets. In our hotel, soups and sauces are traditionally boiled.
It is up to us! Homemade, home-baked, traditionally boiled – all the more valuable when it is homemade with love.
Look forward to our breakfast buffet “regional-vital” with products that are presented below. You definitely have to taste the traditional “Riebel” and the freshly cooked egg dishes, pancakes, omelettes and waffles.
Breakfast regional-vital:
- Yoghurt (plain and fruit) and curd cheese from Martin Kohler (Au)
- Alpine butter and mountain cheese from Franz Fechtig (Hochkrumbach)
- Apples from Vorarlberg from Jens Blum (Höchst)
- Honey from Walter Dengel (Holzgau)
- Fruit juices from „Rauch Fruchtsäfte“ (Rankweil)
- Vegetables and fruits from “Fruchtexpress Grabherr” (Frastanz)
- Sausage and ham specialities from the “Wälder Metzge” (Warth)
- Fresh bread from the bakery Walch (Warth)
- Homemade marmalades
- Homemade spreads with herbs from our own garden
In the afternoon we treat you with homemade pastries, fragrant apple strudel, wonderful curd strudel, homemade cakes and ice cream variations. For the ones who prefer hearty dishes, the traditional “Brettljause” with mountain cheese, ham and sausage specialties is the right choice.
In the evening, the 6-course menu with an additional choice of a vegetarian and a typical Walser meal awaits you. Fresh herbs from our own garden, fish from Vorarlberg (Güfel in Meiningen), game from the region, veal and beef from Vorarlberg or from local farmers are prepared in our kitchen under the guidance of our longstanding chef Alfred Angerer.
In the evening, the 6-course menu with an additional choice of a vegetarian and a typical Walser meal awaits you. Fresh herbs from our own garden, fish from Vorarlberg (Güfel in Meiningen), game from the region, veal and beef from Vorarlberg or from local farmers are prepared in our kitchen under the guidance of our longstanding chef Alfred Angerer.