Jürgen Kleinhappl and Joachim Jaud, chefs de cuisine at the Neuwirt, set very high store in regional and seasonal products stemming from sustained production. Their secret tip is: let yourself be enchanted by their art, e.g. “Boeuf Tartare à la Neuwirt”, or beef and char with a creamy soft-and-smooth partridge egg, mustard-mayonnaise, watercress yoghurt and crispy farmer’s bread, or their delicate fish soup served with garlic bread, country chicken baked in organic hay or summery gaspacho with marinated asparagus, nuts, artichokes and local (Kitzbühel’s own) mountain-cheese bread. 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.