Sophisticated and appetising best sum up the culinary delights that our chef Andreas conjures onto your table every evening: his classics from the best of regional and Italian cuisine along with a number of his own creations will satisfy even the most demanding of palates. 


His curriculum, then, will come as no surprise:

• Training at the four-star S Hotel Hohenwart in Schenna 1993-2001.
• Overseas experience in renowned and prestigious restaurants and hotels.
• Hotel Vier Jahreszeiten in Hamburg (Germany) 1995
• Restaurant Obauer in Werfen (Austria) 1999.
• Restaurant Victorian in Düsseldorf (Germany) 2001.
• Hotel Haus Paradies (Switzerland) Ftan/Unterengadin 2004
• Restaurant Santa Bondio (Switzerland) Sorengo/Lugano 2005.
• Hotel Trofana Royal Restaurant Patznauner Stube (Austria) 2007.
• Restaurant Tantris, Munich (Germany) 2007.
• Restaurant Yöhri’s Tavlo (Switzerland) St. Moritz-Champfér 2008.
  
  

All dishes and desserts are prepared with the best of raw ingredients.
Our outstanding cuisine is characterised by a blend of Mediterranean delicacy with the hearty good taste of the local region.

• We use only the best of raw ingredients and, whenever possible, locally produced.
• Our pasta and pastry are all home-made.
  All dishes are prepared at-the-minute.
• The menu dishes for the Hotel-Hirzer-evening menus and the salad selection are all based on seasonal products.
• All our meat is bought from local producers.