Autumn Invites You to the Table

In autumn, the Biedermeier dining rooms of the Schlosswirt reveal the region’s rich diversity: wild game from the estate’s own hunting grounds in the Lungau region, tender beef, and fresh vegetables from neighboring farms shape the menu. Complemented by creative vegetarian and vegan dishes, the kitchen unites honest inn-style classics that awaken familiar memories with refined compositions that never fail to surprise.

This philosophy is especially tangible in the beer: every step is carried out in-house – from organic ancient grains and homegrown hops to naturally pure water that has been safely hidden deep underground for 12,000 years. In the estate’s unique malting and roasting facility, the grain is refined into characterful Wildshut organic beers – and part of the freshly brewed beer is distilled into fine organic spirits. Wildshut is a place of origins, where circular economy, biodiversity, and soil health form the foundation of everything that is created here.

At the Kråmerladen Wildshut organic restaurant, the focus is on what truly matters: exclusively organic ingredients, many from the estate itself, complemented by products from nearby partners. The cuisine follows the rhythm of the seasons, tastes pure and unadulterated, and has been a Slow Food Salzburg partner from the very beginning. Herbs and vegetables from the on-site gardens enrich the dishes with rare and heirloom varieties – cultivated sustainably and tended by hand for exceptional diversity and authentic flavor. And for those who can’t settle on just one dish, there’s always the opportunity to share: dishes are served in smaller portions and enjoyed together – turning dining into a convivial experience of tasting and savoring.

Wildshut is a place of ideas, a center of excellence where knowledge, passion, and pure ingredients come together to forge new paths. In workshops devoted to bread baking, beer and gastronomy, herbal wisdom, and mindfulness, learning becomes an enthralling experience – rooted in nature, shared in community, and guided by sustainability. 

A true specialty at Restaurant Gasthof Herrnhaus is the wild game from the estate’s own hunting grounds. Lukas and Maximilian Moigg, together with Simon Huter, are passionate hunters – their deep connection to nature is reflected in every dish. With the same dedication, Simon also prepares the restaurant’s handmade pasta. The menu is rounded out with vegetables and herbs from Sandra Moigg’s organic garden, carefully cultivated according to strict organic principles. Ingredients from selected regional partners complete the picture, creating a cuisine in harmony with nature yet brimming with refinement.

An essential element of the Herrnhaus culinary experience is its carefully curated wine selection. More than 90 fine wines rest in their historic cellar – from top Austrian vintages to distinguished classics from Italy and France. Many were personally selected by the Moigg family during visits to the winemakers and brought back to Tyrol. Those in search of something truly special should ask about the secret Chianti – a pleasure found only here.

As the Zillertal valley glows in golds and reds outside, the parlors, winter garden, and vaulted cellar with wine bar are filled with the abundance of autumn: game from the surrounding forests, hearty root vegetables, fragrant herbs, and fruits from the inn’s own farmlands just next door. There, calves, lambs, pigs, and cattle are raised humanely, nourished with the best the surrounding meadows have to offer. Eggs, honey, and homemade jams also come directly from the farm itself.

Restaurant 1908 is the heart & soul of the hotel and a tribute to the Jugendstil artists who, in the year of the house’s founding, embodied a whole new way of life. “1908” is therefore more than a number – it is a mindset: renewal rooted in tradition, curiosity, and zest for life. Guests are served in the Jugendstil dining halls, where sparkling chandeliers and ornamental vases made from shell casings tell stories of the post-WWII years – silent witnesses to how something beautiful can emerge even from a dark past. In summer, the panoramic terrace offers sweeping views of the South Tyrolean mountains, while the Green Salon invites guests to linger over coffee or champagne.

The historic walls, complemented by contemporary architecture from Bergmeisterwolf, provide the setting for Stephan Zippl’s multiple-award-winning cuisine. A Michelin Star and the Green Star honor his philosophy – regional ingredients, a distinctive signature, and surprising creations. His Re:vier cuisine plays with contrasts – sweet and sour, savory and crisp – turning every course into a feast for the senses.

While the evening restaurant 1908 embodies haute cuisine in the form of acclaimed tasting menus, the bistro features lighter classics at midday for those less formal moments. Children, too, are offered everything their hearts may desire, from breakfast to their very own gourmet kids’ menu – lovingly prepared with them in mind. In other words, at the Holzner, dining truly becomes an experience to be enjoyed by the whole family.

Since 2021, a culture of conscious culinary enjoyment has stood at the heart of the Holzner. Their New Traditional Cuisine focuses on plant-based, regional and seasonal ingredients, supports organic farming, and forgoes the use of marine fish entirely. Only products from small local farms are used – fresh, high-quality, and with short supply routes. The same principle applies to beverages, with an emphasis on South Tyrolean origin, and the coffee is sourced from sustainable cultivation. For its clear commitment to local wine culture, the hotel was recipient of the South Tyrolean Wine Culture Award.

Every day at the Strasserwirt begins with a touch of pure indulgence: a sumptuous breakfast buffet treats guests to homemade specialties and regional products. In the afternoon, the patisserie of the Strasserwirt offers sweet temptations – and in winter, a warming soup from the copper pot adds a cozy note. In the evening, guests are treated to a refined four-course menu with a choice of dishes, accompanied by house-baked bread from the buffet and an exquisite selection of wines from Austria and Italy.
As the light fades earlier outside and autumn extends the evenings, a special warmth unfolds within the gourmet parlors – the unmistakable ambience that makes the Strasserwirt so unique. In the pine-paneled Blaue Ofenstube, the charming Ambrosiusstube with its emerald-green accents, or the modern Stube 1399, where history and contemporary design merge beautifully, everyone finds their own favorite place. Not only hotel guests but also visitors from near and far are cordially invited to enjoy breakfast or a cozy, atmospheric dinner at the Strasserwirt.

At the Strasserwirt, dining is always about togetherness. Hence, when guests gather for the weekly “Get Together” featuring a festive six-course menu, or take their seats at the long table during Strasserwirt & FRIENDS events in summer and winter, the meal also becomes a celebration of community. It is not only the refined dishes that linger in memory, but also these precious moments of togetherness – when enjoyment is shared and the hospitality is tangible.