At the bottom of the slopes, this rustic-chic restaurant keeps the mood delightfully cosy with its all-wood interior. Here the chef puts his own stamp on regional ingredients. Meals begin with homemade bread, butter, bacon and chives, moving on to dishes like eel with beetroot and mushroom powder, ravioli with nettle, curd and black pudding, and schnitzel with cranberries.
Mocking
Tyrol