生物阿尔卑斯酒店罗斯塔特

"Avant-garde Alpine" would be a good label for Vitus Winkler's cuisine, which is creative, firmly rooted in the local region and always very flavourful despite its complexity. The owner expresses his strong connection to his homeland and his love for nature and the mountains in his surprise menu, featuring plenty of herbs, berries, roots etc, as seen in dishes like the Pinzgau Angus beef with parsley root, black currant and larch. An intriguing touch: The menu is structured as a hike through the different altitude zones – from the village, through fields, river & lake, forest & meadow, up to t