Schnitzers Ferienheisl

A young chef and a brilliant maître-d’ work together at this restaurant, where the cuisine is full of character and has its roots firmly anchored in the region. The menu allows guests to choose from four to six courses, all prepared using local ingredients such as lamb raised on a nearby farm served with parsnips and a refined jus, or reinterpreted dumplings served with morel mushrooms and spring peas. Matteo oversees the wine list, guiding guests on a unique journey through Italian and international labels collected over the past twenty years, all offering excellent value for money. Three imp