family’s simple, yet cosy country inn is situated in the Lungau region and as well as its hospitality business has its own organic mixed farm. The latter is the source of most of the high-quality ingredients that are used to produce the honest, down-to-earth dishes in the kitchen of the simple yet cosy inn. For example, ox goulash, or an incredibly succulent roast beef served with fluffy butter dumplings or blood sausage and potato hash. In summer, there is crispy lettuce and herbs from the garden, where an old local potato variety, the Lungauer Eachtling, is also grown. The typical dumpling and spaetzle dishes such as Salzburg cheese dumplings and herb spaetzle served in the pan are fantastic too. There is also a superb selection of cheeses, hams and sausages from local manufacturers, which are served as a culinary tour of the Lungau with tasty homemade bread. Classic and perfectly prepared desserts include ‘Salzburger Nockerln’, ‘Kaiserschmarrn’ and pancakes. The wine list is exclusively Austrian.
Eighteen kilometres down the road in the village of Göriach, is the Hiasnhof
belonging to Gunther Naynar, one of the best cheesemakers in the province who also revived the old Tauernroggen variety of rye. Tauernroggen is one of the Austrian Slow Food Presidi.