What’s so fascinating about working as a restaurateur? The variety, my kitchen and the contact with guests.
What dish do you most often recommend to your guests? The dish I created myself: Prags goat’s cheese wrapped in bacon.
What’s your own favorite dish? Lamb dishes.
What South Tyrolean specialty is the most popular ingredient in your restaurant kitchen? All South Tyrolean specialties, especially herbs.
Our hotel and restaurant has been one of the most renowned family businesses in the Alta Pusteria for more than 400 years. Our kitchen is our pride and joy. Chef de cuisine Helene tries to instill a feeling for the old traditional recipes in our guests while adding a contemporary flavor.