What’s so fascinating about working as a restaurateur? Constantly meeting interesting, pleasant people in our house and pampering them with our cuisine.
What dish do you most often recommend to your guests? Naturally our different kinds of dumplings, such as “Pressknödel” dumplings, cheese gnocchi, spinach dumplings, cèpe gnocchi etc.
What’s your own favorite dish? Apart from our dumplings, our home-made casserole.
What South Tyrolean specialty is the most popular ingredient in your restaurant kitchen? South Tyrolean mountain milk, bread, wine and bacon.
“Wining and dining since 1602” at the Gassenwirt in Kiens right next to the church. Traditional, authentic Puster valley cuisine and regional dishes such as “Pressknödel” dumplings with gray cheese inspire our chefs to create a variety of new, creative and interesting variations.