Alpine Herbs from the Dolomites:
Bon Appetit and cheers at the Gourmet-Restaurant at Taubers Unterwirt.
We attach particular importance to fine cuisine – and have been doing so for generations.
Küchenchef Daniel Trenkwalder
Franz Tauber has always had a special relation to oenology and viticulture and is a certified sommelier. We appreciate and employ especially regional high-quality products, e.g., local meats and indigenous wines. Besides our appealing menu of dishes – which change according to the season – here at Tauber's Unterwirt Hotel, we also periodically conduct week-long culinary specials, e.g., the traditional Eisack/Isarco Valley Regional Cuisine Week, during which we offer a new interpretation of traditional local specialties. The autumn is the time the chestnuts are harvested, and the New Wine is pressed. Besides the local custom of "Törggelen", Tauber's active vacationing and vital Taubers Unterwirt Hotel conducts the Chestnut Week (Keschtnigl) with a special chestnut-based gala menu (in early-November).
Experience the taste of our alpine world.
Our kitchen implements the philosophy of the Vitalpina Hotels. Thus, our guests are sure of balanced nutrition from morning till night:
- In the Morning: Fresh and Crisp At the breakfast buffet, you'll find largely local foods and high-quality South Tyrolean products. The fruit and freshly pressed juices in the juice corner change according to the seasons. The other foods are chosen according to the criteria of "Variety and Freshness."
- In Between: Vital and Rich in Vitamins Throughout the day, you are free to help yourself from the basket with fresh, regional fruits. In the Castanea Wellness Area, you'll find such beverages as water and organic herbal teas. Starting at 2:30 p.m. the cake buffet in the restaurant offers a wide assortment of homemade cakes/pies as well as fresh fruit and yoghurt, according to the season.
- Evening Meals: Light and Delicious To begin with, you'll find a salad bar with seasonal products and a selection of seasonal products and a choice of various different high-quality oils and vinegars. And then we'll serve you a multi-course meal combining Alpine traditions and Mediterranean dining culture. You'll always be able to choose a vital meal. The crowning conclusion is a tempting dessert.
A gala dinner, and Italian Evening, and – as weather permits – a Barbeque Evening are all part of the weekly program.
Our Chef de cuisine Daniel Trenkwalder and his Team wish you "Bon Appetit!"
The wine region of South Tyrol
White and red gold in the Wine cellars of South Tyrol
South Tyrol is one of the smallest wine-growing regions of Italy. But due to its geographical location, it is also one of the most multi-facetted. It is probably this which has fostered our passion for wines. The head chef Franz Tauber was one of the first certified sommeliers in South Tyrol and has passed on his enthusiasm to Helmut.
Our wine cellar contains predominantly those wines indigenous to South Tyrol.
Indigenous wines are wines native to the very same region.
The three original varieties of grapes in South Tyrol:
- The Lagrein is a garnet-red, dry, robust, full-bodied wine with a bouquet reminiscent of violets.
- The Vernatsch is a grape originating from the area of Lago di Caldaro and St. Magdalene. This wine has a bright ruby-red color, slightly dry and fruity, with very mild acidity and a minimum of tannins.
- The Gewürztraminer from the wine village of Tramin along the South Tyrolean Wine Route has now come to enjoy worldwide renown. This dry white wine presents subtle spices and aromas, with a full body and pleasant finish.
This is why guests at Taubers Unterwirt can truly look forward to every meal:
At Taubers Unterwirt, we know that a wonderful holiday is also experienced through the joy of good food. :-)
- The Active & Vital Hotel Taubers Unterwirt brings together exactly what many guests are looking for: movement in nature, genuine South Tyrolean hospitality, relaxed moments of well-being and honest culinary pleasure.You can look forward to regional cuisine with character, refined with an Alpine-Mediterranean touch and deeply rooted in South Tyrolean tradition. Whenever possible, we use regional products, seasonal ingredients and a keen sense for flavour, quality and enjoyment. Down-to-earth, refined, fresh and never heavy.Breakfast is served as a buffet, while dinner is offered as a 5-course menu, with the option of choosing a meat-free dish or, on request, ordering à la carte. A wide selection of carefully chosen wines is served with the evening menu.In our kitchen, too, we follow the Vitalpina philosophy: whenever possible, we work according to a zero-kilometre approach, involving many local producers and paying close attention to sustainability throughout the entire production process.Our motto: Good Food – Good Mood!
- Breakfast at Taubers Unterwirt – perhaps the best in the Eisack ValleyThis is what a morning in Feldthurns tastes like: oven-fresh bread, South Tyrolean quality and all those little details that turn breakfast into a true holiday experience.At the breakfast buffet at Taubers Unterwirt, you can look forward to homemade delights from our own patisserie – from moist chestnut marble cake to delicate braided yeast bread. Alongside them, you will find crispy rolls from Sellemond, the village master baker in Feldthurns, freshly prepared egg dishes made with eggs from Spielbergerhof farm and, every day, a porridge creation for those who like to start the day in a healthy and light way.For lovers of vitality, our generous muesli corner offers everything you need to create your favourite breakfast. At the juice corner, you can press fresh fruit and vegetables straight into your glass. South Tyrolean cold cuts and cheeses, regional yoghurt and dairy products, as well as Italian coffee specialities prepared just the way you like them, complete the experience.Why do many guests call our breakfast the best in the Eisack Valley? Because nothing here is random. Because we know where our products come from. And because you can taste it when a morning begins with love.In summer, the shady garden makes breakfast even more enjoyable.
- In the evening, we treat you to a finely balanced 5-course dinner that brings together South Tyrolean tradition, Mediterranean lightness and seasonal produce.Only what is honestly good makes it onto the plate: vegetables, partly from our own garden, fragrant herbs, local meat from the butcher in Latzfons, special cheeses from affineur Hubert Stockner of Genussbunker and Hansi Baumgartner’s Degust, as well as homemade pasta from our kitchen.Every evening, this creates a menu shaped by craftsmanship, feeling and flavour – sometimes classically South Tyrolean, sometimes newly interpreted. Light vital dishes are also part of our culinary philosophy.Ideal after an active day in the mountains, a bike tour or a relaxing wellness day in the Castanea.
- Vegetarian dishes and individual dietary requirements due to allergies can be taken into account wherever possible.It is best to let us know about any special requests directly when booking or before your arrival.
Here you find some recipes from Taubers Unterwirt to bring some Southyrolean tastes in your home.
Chestnut soup with marjoram
Ingredients for 6 people:
- 450 g of peeled chestnuts
- 1 litre of vegetable stock
- 150g of whipping cream
- salt
- 50g of whipped cream for decoration
- Enough chopped fresh marjoram
Cook the chestnuts in the stock until they are soft, for about 10-12 minutes. Then strain them. Bring the stock to the boil with the cream and add salt. Pour the soup into the plates and garnish with a spoonful of whipped cream and the marjoram.
Chestnut spätzle with leek
Ingredients:
- 200 g chestnut flour
- 200 g wholemeal spelt flour
- 4 eggs
- 200 ml whole milk
- 1 teaspoon salt
- 2 tablespoons butter
- 200 g leek cut into strips
- 200 g pork belly cut into strips
Preparation: Mix together the chestnut flour, spelt flour, eggs, milk and salt until smooth and let soak for 30 minutes.
Chestnut tartlet with seasonal fruit
Ingredients for 6 people:
- 200g of fresh or frozen chestnuts (not dried)
- 1 egg yolk
- 2 spoonfuls of honey (if possible chestnut honey)
- 120 g of ricotta (low fat)
- 150 g of natural yoghurt
- 1 spoonful of cinnamon tea
- 160 g of seasonal fruit
- 200 g of cream
Cook the chestnuts for about 12 minutes, strain them and chill them.
Mix the egg yolk with the honey, the ricotta, the yoghurt, the chestnut purée and the cinnamon. Add the fruit and then add the cream. Then put the mixture into the right shapes (moulds) and put them in the fridge (2°C). Once they are chilled, serve.
To garnish, you can add glazed chestnuts or a persimmon coulis. Buon appetito!