What’s so fascinating about working as a restaurateur? Dealing with people, fascinating guests, the daily variety of our work.
What dish do you most often recommend to your guests? Venison carpaccio, our “shark”, chamois goulash, dumplings with wild mushrooms – depending on the season, of course.
What’s your own favorite dish? Topfenschmarrn (batter pudding), Schlutzkrapfen (filled pasta pockets) and goulash with dumplings.
What South Tyrolean specialty is the most popular ingredient in your restaurant kitchen? Beef.
“Jägerhof” means “hunter’s lodge”, and our hotel lives up to its name: it is idyllically located at the edge the forest and furnished with untreated wood in South Tyrolean style. This is the second generation of the Augscheller family to be running the inn, which serves both creative dishes and down-to-earth classics. Great importance is attached to the use of fresh local produce.