Indulge in traditional national delights and Italian specialities prepared by hotel manager and head chef, Andy, himself.
He will enchant you with a varied spectrum of select dishes and always makes sure that he uses high quality, fresh, regional products and herbs from our very own hotel garden.
What is more, all dishes are homemade, guaranteeing culinary delights of the highest standard.
Our evening menu is only available to our hotel guests.
We do not offer an á la carte service.
TASTE OF THE TYROL:
Our vegetables come from a vegetable farmer in Thau, a farmer from Ellbögen delivers the eggs, and the yoghurt is produced locally in Lans.
Even the high quality sausage and cheese selection at breakfast is made in our home country.
A particular highlight of ours are all the homemade jams and cheese spreads, which Andy prepares with a lot of love and know-how.
We look forward to pampering you at our Hotel in Neustift in the Stubaital!
OUR GUESTS’ THOUGHTS:
ALPINE BREAKFAST
… daily from 7:30 am to 9:30 am with fresh pastries, bread rolls & whole grain products, a selection of coffees and tees as well as hot chocolate, homemade jam, original Nutella, homemade cheese spreads, sausage & cheese platter with high quality Tyrolean products by the companies Hörtnagl & Tirol Milch, fresh fruit and fruit salad, fresh yoghurt straight from the farmer and, last but not least, a tasty muesli corner.
4-COURSE DINNER MENU
… daily from 6:30 pm to 7:30 pm with a fresh salad buffet, soup and main menu (choice of 3 meals, one of which is always a vegetarian option – from the 2nd day of your stay), as well as a sweet surprise dessert.
Once a week we spoil our guests with a theme evening (grill buffet, farmer’s buffet or gala menu) and a dessert menu/dessert variation (also once a week).
WINES
Our selection includes everything from the “Grassl” Zweigelt to the Blaufränkisch Classic, the Deiblhof Cuvée to the popular Grüner Veltliner from Klosterneuburg Monastery and more. Here you will find the perfect wine to accompany your meal.
Our guests’ thoughts:
Stay in touch:
The Siller family
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