Slow-cooked pearl barley, root vegetables and a slice of dark rye bread.

Three Tyrolean cheese dumplings in clear beef broth with chives.

Hay-milk cheeses, pickled onions, honey and rye crisp.

Pan-fried cheese dumplings with warm sauerkraut and a green salad.

Braised for four hours, served with soft butter polenta.

Pan-fried river trout, parsley potatoes and lemon butter.

Chanterelles and porcini in cream sauce with a bread dumpling.

Baked every morning, with raisins and cinnamon.

Fluffy shredded pancake with plum compote and powdered sugar.

Light buttermilk mousse with wild mountain berries.

Dark chocolate melted into whole milk.

Elderflower syrup, sparkling water, mint and a slice of lemon.

Mountain herbs picked by our neighbour, served by the pot.