Gourmet 3/4 board for connoisseurs

Our head chef Rudi will recreate South Tyrol on a dinner plate.

Head chef Rudi Leimegger has been with us for almost 30 years. He is not just a passionate golfer but also a true wizard in the kitchen. And we’re not just saying that: The Gault Millau restaurant guide agrees, having awarded him a toque.

Gourmet 3/4 board

When setting up our breakfast buffet, we also kept you late risers in mind: Fresh bread buns from the local bakery, home-made jams, cheese and cold cuts from the local cheese factories and butcher’s shops, yoghurt from the Brunico dairy farm, and home-made Bircher muesli are available until 10:30 am. And let’s not forget the home-baked cake and Claudia’s freshly prepared egg dishes: all you need to start your day.

A small afternoon snack is available between 3:00 and 5:00 pm. In summer, the lettuce is almost exclusively taken from our own organic garden at the Lechnerhof, and the cakes are made following traditional family recipes. There is soup every day, sometimes weisswurst (Bavarian veal sausage), or some other traditional dish.

Our five-course gourmet menubegins with delicacies from our own garden: Guests can compile their own dish at the salad bar. After that, a cold and a hot entrée as well as a main course are served at the table. Dishes may be selected from our varying daily specials. A special gourmet highlight rounds out the evening: either a dessert buffet with home-made treats or a cheese buffet by Hansi Baumgartner, the cheese pundit of South Tyrol. Or we may surprise you with something else entirely—we constantly come up with new ways to indulge you!

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