Delicacy and tradition are combined on the plate when chef Michael practises his craft – with local “Psairer” dishes, now reinterpreted anew. Produce and ingredients from the near surroundings give the menu dynamism, with quality the watchword in the kitchen at the Tirolerhof. “The brown trout, for example, comes from the Psairer fish farm in St. Leonhard, while bread is baked for us by our village baker”, says Michael. For all his creativity, however, he always keeps one thing in mind – the origins of his cooking. The Passeier Valley, the Tirolerhof, and the history that lies behind it all.
Breakfast at the Tirolerhof
A morning as it should be.
Fresh homemade bread, regional delicacies and little specialities straight from the heart. Porridges and egg dishes are freshly prepared - as individual as every day itself at the Tirolerhof. And when the garden terrace awakens in spring and summer, breakfast becomes an open-air experience.
Our Stiebele
The stone pine wood panelled parlour Stube was created in 1988 by Barbara’s and Michael’s parents. Today it has become a favourite spot - warm, authentic and full of stories. The dining rooms are cosy too, but in the Stube you can sense a very special piece of family history.
A taste of the stream.
The brown trout is a regular item on the menu at the Tirolerhof. It represents the power of water – including from a culinary perspective.
Chef Michael
Host and chef Michael likes to think outside the metaphorical box: along with his father, he has expanded the culinary arts at the Tirolerhof, treating guests to his individually interpreted traditional dishes, all made from the finest ingredients.
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