FOOD & DRINK
Culinary highlights right from the farm – traditional cooking reinterpreted: local sourcing and sustainability take center place in the hotel restaurant.
In total alignment with the concept of being self-sufficient, the hotel sources its products directly from its own nearby family-run farm, Lindhof. A farm that grows and produces traditionally, sustainably, and with Ayurvedic influences: the eggs are free-range, the honey from our own beehives, the jams and jellies self-produced. The herbs and seasonal fruit and vegetables come directly from herb and vegetable gardens – hyper local, from farm to table – onto the plate or into the glass. Turkeys and lambs are organically bred and raised under species-friendly conditions. The Mauracher Family will likewise be producing its own beef beginning 2018 with the breeding and raising of their own highland cattle.
Chef de cuisine Markus Heimann completed his culinary training under Detlev Schmidkunz in the 5 star restaurant Die Wutzschleife and under German celebrity chef, Alfons Schuhbeck. He gained experience in Munich restaurants, such as Tantris and Aquarello. He was born in 1985 in the Bavarian Forest and has a very clear philosophy: the guest realizes what he is eating! He conjures up an elegant haute cuisine from regional products that is, despite that, down-home and in touch with nature and the people. Together with his restaurant team, he delights and excites the guests!
Falstaff Restaurant Guide 2019 – 2 forks, 85/100 points
Gault&Millau 2020 – 2 toques, 14/20 points
LUNCH (TUE-FRI) EVENINGS (WED-FRI)
Noon – 2pm 6pm – 9:30pm
Saturday, Sunday, Monday: Closed
Energy-packed business lunch with light, vegetarian daily specials.
TUESDAY – FRIDAY
Noon – 1:30pm
Beginning at 6:30am, we serve you an energy-packed, sumptuous gourmet breakfast in our Restaurant Gemeinsam.Keit. With products from our Lindhof farm: free-range eggs, honey from our own beehives, the jams and jellies self-produced. The herbs and the seasonal fruit and vegetables come directly from herb and vegetable gardens – hyper local, from farm to table – onto the plate or into the glass. Special herbal teas or slow juices provide sufficient energy for the whole day.
6:30am - 10am
LATE-SLEEPER BREAKFAST ON THE WEEKEND
Bar & Lounge
Regional fine brandies from small regional distilleries, choice craft beers, fine cocktails and, naturally, the hotel’s own “Rosenkavalier” cocktail is just the thing for an aperitif or nightcap.