Delicious gourmet cooking with great attention to detail

My Delicacies

In the ‘Hotel with Heart’, the way to the heart is not just through the stomach, but also the feeling of well-being. The aim of the host family is to offer guests an excellent holiday experience, which they will talk about with friends and relatives for a long time and which will give them lots of new energy for their often-strenuous everyday life. This unique holiday feeling at the Tirolerhof is inseparably linked to culinary delicacies which are conjured up onto plates everyday with great passion and attention to detail by the committed kitchen team. Only high-quality and, if possible, regional products are used to create exquisite delicacies of both local and international cuisine. The highest level of enjoyment is the daily goal of the Tirolerhof kitchen team – from the extensive breakfast buffet with many regional products and the à la carte restaurant at lunch, to the crowning finale of an exciting day of your holiday with the multi-course menu (of your choice) in the evening. A menu can be prepared to suit individual dietary requirements (e.g. lactose free) upon request. Every day, a tasty three-course children’s menu is available for smaller guests and, during the holiday season, a buffet just for children with a variety of dishes to choose from.

Delicious dessert variations at the Tirolerhof

TIROLERHOF TIP

Rudi, Head Chef at the Tirolerhof for 12 years

Depending on the season, my team consists of between 5 and 7 people. I am incredibly proud of the team spirit and solidarity among my employees. I plan the three set menus for every evening – one is always vegetarian – very carefully and always make sure to use seasonal ingredients and as many regional organic products as possible. We hand-pick our suppliers meticulously as purchasing products of the highest quality is our top priority.

My Tirolerhof Delicacies at a Glance

Breakfast from 7:30 to 10:00
- Large breakfast buffet with a ‘Regional Corner’ and numerous gluten-free and lactose-free products
Lunch from 12:00 to 14:00 (not included in half board)
- À la carte restaurant with an extensive selection of Austrian and international dishes
Afternoons from 14:00 to 18:00 (not included in half board)
- Tea/coffee, bar drinks/cocktails, ice cream, cakes and snacks
Dinner from 18:00 to 20:00
- Three evening menus to choose from – one always vegetarian and gluten free (also lactose-free or to suit other dietary requirements upon request)
- Five-course gala menu once per week
- Various themed buffets, including:
Traditional farmer's buffet
Mediterranean buffet
Austrian "Jausnbrett" at appetiser buffet
Pancake buffet
- Daily kids’ buffet or kids’ menu
- In summer high season: ‘Hotel festival’ 1 x per week with barbecue, big salad and dessert buffet plus live music

Austrian farmer's plate and a good glass of wine

My Wine Pleasure

Taste fine Austrian wines or find international wine highlights – the Tirolerhof range of wines, consisting of around 400 bottles, offers many opportunities to discover the different regions and varieties. Get to know something new, enjoy something familiar time and time again, and also learn interesting facts about the wine growers, characteristics and features of the selected wines and general information on winemaking from junior manager and sommelier Martin. The perfect wine for every taste can be found on the extensive and carefully hand-picked Tirolerhof wine menu. In addition to the regular wine tasting events in the Tirolerhof wine cellar, Martin is also happy to offer individual wine tastings on request. This has already proven to be the perfect gift for wine lovers! Taste and discuss with friends or simply enjoy the variety of flavours of the selected wines in a romantic atmosphere with your significant other. In addition, Martin serves fresh bread and a Brettljause, a traditional Austrian farmer’s plate with meats and cheese, from the Salzburg region.

TIROLERHOF TIP

Martin, sommelier and junior manager

My personal favourite grape variety for red wines is the Zweigelt. It is the most widely grown red wine varietal in Austria, a classic, developed by crossing Blaufränkisch and St. Laurent (1922). The vines for the single grape wine, Zweigelt ‘vom roten Kies’, were cultivated in Frauenkirchen by the Umathum Wine Estate. I recommend pairing this Zweigelt with red meat, game, but also pasta and risotto. In summer, this red wine from Burgenland can be offered lightly chilled (16°C) as an alternative to white wine. If the Zweigelt ‘vom roten Kies’ is to be drunk at the Tirolerhof in its early stages, I recommend that you let it air first for two to three hours in a carafe.

CULINARY PLEASURE