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).
Daniel Trenkwalder - kitchenchief

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.

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

  • 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!