Jürgen Kleinhappl and Joachim Jaud, chefs de cuisine at the Neuwirt, set very high store in regional and seasonal products stemming from sustained production. Let our cuisine enchant you, seduce you…for example a “Neuwirt Boeuf Tartare” – beef and tuna fish with pickled egg yolk, mustard-mayonnaise, watercress yoghurt and crispy farm bread. Or a delicate fish soup, served with garlic bread. Or a farm chicken, baked in organic mountain hay. Or a roast saddle of venison, served with topinambur, chervil root and chimichurri. The desserts at the Neuwirt are legends in themselves. In a nutshell: only the best of ingredients go into these unforgettable creations. Wonderful, beautiful hours can be spent in a fascinating ambiente, accompanied by Martina’s outstanding list of wines.