The couple uses only top quality ingredients from organic farmers that they then dish up with lots of loving creativity. At lunch time a varied range of three-course meals is served, in the evenings three to six-course menus. Mouth-watering flavors that surprise and delight the palate from the very first amuse bouche to the finishing delights of a tasty dessert: from homemade organic bread with alpine butter to marinated Arctic char from Mariazell served on spicy pumpkin with honey-mustard foam, creamy pea soup, tender roast saddle of chamois with elderberry tapioca and brioche dumplings, to goat camembert with plum jam and plumb bread and scrumptious strudel pastry rolls filled with Zotter chocolate mousse and served with quince sorbet.
Subscribers to the newsletter are informed about special culinary events, e.g. in summer when aged rib-eye steaks full of flavour are put on the grill or in late autumn when organic free-range goose is stuffed with homemade sweet bread and plumbs. The wine cellar is the realm of senior manager Hermann Krainer, who enjoys organising commented wine tasting sessions and who always finds the perfect wine for every dish.