What’s so fascinating about working as a restaurateur? We try to make people happy with good food, an interesting chat, a beautiful day.
What dish do you most often recommend to your guests? That depends on the day and the occasion. Our recommendation always has to come from the heart.
What’s your own favorite dish? Generally any kind of fish, but also venison carpaccio and risotto.
What South Tyrolean specialty is the most popular ingredient in your restaurant kitchen? South Tyrolean cheese.
The Eggwirt, actually the “Gasthaus auf der Eck”, is a 600-year-old historic farmhouse and the oldest inn in the Ulten valley. The lovingly preserved parlours and the beautiful guest garden are the lifeblood of the Schwienbacher family.