For the best start to your vacation day, our rich breakfast buffet awaits you. Look forward to fresh bread from the village baker, regional products, and homemade juices. Whether sweet, savory, or healthy, you can put your morning together exactly to your taste.
Regional. Fresh. Simply good.
Breakfast Time
Cooked with Love
Evening Menu
In the evening, it’s time to sit back and enjoy. A varied 4-course menu with various choices awaits you. Chef Erich and Junior Chef Christof cook fresh, with plenty of experience and a fine sense of taste.
The Indulgent Half-Board at a Glance
Breakfast Buffet
From 7:30 AM to 10:00 AM, look forward to homemade organic apple juice, elderflower juice, and other quality juices. In addition, there is fresh bread from the village baker, regional products, and a large selection for a really good start to the day.
Evening Menu
In the evening, a 4-course menu with choices awaits you. Of course, there are also vegetarian dishes.
Salad Buffet
Choose from eight freshly prepared salads daily. Plus, there’s Italian ricotta and freshly grilled vegetables.
Gala Dinner
On Sundays, a special highlight awaits you: our 5-course gala dinner as a fine conclusion to the week. Without salad buffet.
Weekly “Bella Italia” Theme Buffet
Look forward to cold Italian specialties as well as warm pea stew and jacket potatoes.
Barbecue Evening
From May onwards, our weekly barbecue evening takes place on the terrace. Look forward to regional specialties from the grill, a varied salad buffet, fresh fruit, and a chocolate fountain as a sweet finale.
Törggele Evening
In October, things get traditional and really cozy here. You can expect dumplings and sauerkraut, cured pork (Surfleisch), as well as sweet classics like Krapfen and Kiachel.
COOKING WITH PASSION
Chefs at the Stove
Senior Chef Erich has been at the stove himself for many years and makes our kitchen something very special with a lot of experience, passion, and a fine sense for good ingredients. With Junior Chef Christof, who has been working in the business for several years, the next generation is now also in the kitchen. Together they cook what they like to eat themselves: regional dishes, fresh products, and herbs from the hotel’s own garden.
