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"I insist on using the best ingredients the region has to offer in my kitchen: Our suckling lamb comes from our own farm and we hunt our own game. Our organic meat, dairy products, vegetables, eggs and spices are sourced from select local farms, and we forage for our mushrooms and berries in the surrounding forests. The dishes that come out of my kitchen taste of authenticity: A medium braised veal cheek with handmade polenta or a Ruetz river trout with root vegetables: this is, to me, "Tyrol on a platter" – sincere, delicious, and extraordinary."
Menus 45-110 EUR s.i. Carte 35-60 EUR s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included