What’s so fascinating about working as a restaurateur? For us, it’s a challenge to captivate our guests with fresh produce and surprise them with our creations every day.
What dish do you most often recommend to your guests? That depends on the season. In autumn and winter, we recommend hearty dishes such as “Blattln mit Kraut” (pastries with cabbage) or “Gesurtes und Geselchtes” (pickled and smoked meats). In spring, we suggest cream of herb soup with fillet of Alpine char, and in summer grilled meat and tasty desserts – naturally all home-made.
What’s your own favorite dish? Veal liver with apple slices, brown onions, rice and a good veal jus.
What South Tyrolean specialty is the most popular ingredient in your restaurant kitchen? I prefer working with fresh produce. Our list of ingredients is long, and our creative cuisine uses everything from dairy produce, bread, fruit and vegetables to locally reared meat.
Gasthof Sunnegg is located in the Kranebitt district on the sunny side of the Brixen basin and nestles amid vineyards and orchards. In its panelled rooms, the Thaler family serves its own wines and new, refined interpretations of South Tyrolean dishes, some with a Mediterranean influence. They set great store by the use of seasonal, home-grown, high-quality local produce.