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Pure Culinary Delights
at our restaurant
Our "kitchen bull" Michael Tschanun & his young & wild ones are cooking with much love and passion and are ever-searching for culinary impulses around their regional products. Your hosts, family Mäser, also focuses on home-made, fresh and hotel-own products.
The á la carte restaurant is open for you from 12:00 p.m. to 16:30 p.m. and from 6:30 p.m. to 8:00 p.m.
Not a house guest, but craving a breakfast that plays all the pieces? Then you are exactly right with us. Breakfast costs €21 per person.
The bread in the evening is 100% made in our in-house bakery and baked fresh daily for our guests. Salt-reduced, yeast-reduced baked goods with flour from the “Stricker Mühle” in Grabs and from the “Molino Dalla Giovanna from Piacenza” mill ensure excellent quality. From Bürlistange to root bread, pretzel bread or sourdough bread - the careful maturing of the dough over several days makes the bread a real treat.
Our meat specialties also come from the region and our own hunts and are processed in-house.
Out of respect for the animals and for reasons of full value creation, we dismantle the animals together and utilize them in their entirety.
We source the meat for our ham and sausage specialties from the region and produce them ourselves in our ham factory.
We also offer homemade garums and shoyus. Everything is always 100% natural – we do not use any preservatives or flavor enhancers.
Our small agriculture provides us with the typical "Sura Kees", the Montafon mountain cheese as well as butter, but also parts of our veal and beef supply. Our milk cows stay on green meadows within the Silbertaler Alps during summer, and within our open-door stable during winter.
The meat for our delicate venison dishes comes from our house-own hunting grounds - your hosts are personally in charge when it comes to hunting. All fish enthusiasts can enjoy trouts and samlet at our alpine hut Fellimännle.
Fresh herbs, fruit and vegetables grows everywhere on our 10.000 m2 large hotel garden. Our staff carefully looks after these areas and creates delicate herbal mixes, chutneys, jams and oils for our delicious meals.
During summer, we collect boletus & chanterelle within the alpine mountain world of the silver valley, immediately process them, or dry them, so that they can also fully develop their taste during winter.
We also offer our home-made spelt & sourdough bread loafs, which are scented with fresh, natural ingredients such as sun-dried tomatoes, walnuts or also bacon.
Our guests know and value this alpine approach within our cuisine, in order to feel healthy, vital and fit.
