like the Senales Valley itself!
Head chef Andreas truly brings the countryside to your plate. Herbs from wild meadows, meat from local animals, all the goodness the valley, the mountains and each season has to offer… the dishes he prepares are each a special treat for the eyes, nose, palate and, let’s not forget, the heart.
“Passionate cooking begins with the selection of the right ingredients,” says our head chef Andreas Götsch. “At one with nature” is the only way to describe the passionate manner in which he cooks. Not only does this imply his respectful interaction with the countryside and the things that live in it – organic ingredients play a great role in his cooking – rather it also means the amount of time he spends outdoors finding them for our guests.
Luxurious TONZHAUS Cuisine
- Mountain breakfast with natural and organic products, tea corner, flourmill, homemade juices and more…
- Sweet pleasure in the afternoon with a piece of homemade cake, tea bar and juices
- Fife-course evening menu prepared by head chef Andreas using the finest local products
- As an alternative to the evening menu – your choice of pizza from our own pizzeria
- Grander water to drink
- Natural bar in the Alpine spa accessible all day
Plus,
it gets WILD too…
Andreas is a huntsman and, after a successful day hunting, the game he catches appears on our menu. His wife, Patrizia, and mother-in-law, Waltraud, really do love their herbs and collect the wild herbs he uses in his cooking from the forests and meadows themselves.
Carpaccio made from mountain beef or the Senales Valley bread soup – this is South Tyrolean Alpine food with an unmistakeable Mediterranean touch. Plus, those who wish to experience eating the way Ötzi, the 3,000-year old mummified man found in the local ice, did is definitely in the right place! A plate of cold cuts, stinging nettle soup, lamb cooked in clay pots and pine needle cream for dessert – the Stone Age really was delicious!
The pizzeria and bar, both well-known meeting places for local villagers.