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. Chef Charly is hunter and fisher, senior host Fini collects herbs - both of them coin the fascination for the distinctive scents and aromes coming from our alpine nature.
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.