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.
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.
08.10. – 28.10.2023
Do you feel in love? Are you floating on cloud nine? Do you have butterflies in your stomach? Or would you simply like to surprise someone you love with something special? Let yourself be inspired at the Tirolerhof!
Starting from 280,00 € per person, including half board for 4 nights
05.11. – 22.12.2023
Slowly the trees drop their colourful leaves and the first snowflakes gently settle on the ground, dressing the nature of the Val Passiria in white.
Starting from 236,00 € per person, including half board for 5 nights
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