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. 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).