What’s so fascinating about working as a restaurateur? The daily contact with people, whether locals or guests; the opportunity to use and prepare seasonal produce grown locally.
What dish do you most often recommend to your guests? Asparagus, mushrooms and chanterelles in summer depending on availability, and in autumn we draw on an abundant range of freshly harvested produce, which we definitely recommend to our guests.
What’s your own favorite dish? Florian: Soups depending on the time of year. Heinrich: Calf’s liver. Veronika: Pasta pockets with seasonal filling.
What South Tyrolean specialty is the most popular ingredient in your restaurant kitchen? We have no special favorites, we try to use all the products.
The restaurant in the Vogelmeierhof, built in 1664, has been the property of the Patauner family since 1912. It is now managed by the third and fourth generations. We try to use as many local seasonal products as possible in our traditional dishes with Mediterranean flair.