The menu – three, four or five courses, depending on taste – is clearly tailored to house guests in its composition and style. In fact, according to information, only a maximum of two tables per evening are offered to out-of-town guests. The house-pickled salmon trout carpaccio was pleasing, and the basil gnocchi in Parmesan sauce followed the logic described earlier. And the main course? Milk-fed veal medallions on mashed potatoes and sugar snap peas. Just a classic and proper half board dish. The service operates in a friendly manner, the wine selection is varied and quality-driven.
It is a pity that in the meantime also at the Strasserwirt they only cook in the evening. But after more than 20 years of service as a chef, Werner Gander has earned a little more rest. After all, he and his team are still fully committed and have a great love of detail. The journey through East Tyrol offered as a menu is recommended to all who want to get to know the country also gustatory closer. Where better to do this than in these cozy walls? If you taste your way through the well-stocked wine list, you’ll be pleased to know that you can also spend the night here.
For some time now, you can only dine in the evening at the Strasserwirt, whose history dates back to the 6th century. The kitchen is therefore mainly focused on the half-board guests, who can choose between salmon trout fillet, pork chop with roasted potatoes or egg mushrooms with duck breast, depending on the daily offer. The menu also includes specialities such as venison medallions with juniper sauce or a trout filled with herbs. An amaretto parfait with strawberries provides a sweet finish. Comfortable rooms invite à la carte guests to spend the night in the house.
It is always a good choice to deal with the multi-course surprise menu of chef Werner Gander and his contemporary
implementation of East Tyrolean cuisine. But you are no less well served with the à la carte dishes,
which are based on seasonal conditions and are processed into fine dishes with regional products.
The thinly sliced roast beef delights with high quality, the egg mushrooms served with it are crisp and fresh.
Because we are in East Tyrol, we do not want to miss the homemade Schlipfkrapfen, which are filled with brown butter and curd spinach abundance
served. The clean craftsmanship allows conclusions to be drawn about the passion of the chef, which increases our taste for something sweet.
We will not be disappointed: the walnut parfait with nectarines and ribiselespuma is impeccable and we are satisfied.
In the beautiful, historic manor house, chef Werner Gander is at the helm.
Its three- to five-course menus, which change daily, are a
light interpretation of the Tyrolean cuisine. The wines are also top!
“Herrenansitz” sounds heavy, sedate and dignified at first. But the name is deceptive.
Werner Gander’s cuisine is light, colorful, diverse and full of surprises.
The menus change daily.
Rating Falstaff 2020
Finely tuned Tyrolean specialities made from regional products in terms of taste and appearance
come from the kitchen of Werner Gander – à la carte or as multi-course surprise menus. Solid wine list.
In the lovingly renovated historic inn, chef Werner Gander conjures up dishes that reflect the homeland.
Regional products, three- to five-course surprise menu. Seasons Specials.
Traditional address in Val Pusteria when it comes to fine cuisine.
This is conservative and savvy at the same time, they like to emphasize East Tyrolean specialties.
Traditional address in Val Pusteria when it comes to fine cuisine. This is conservative and savvy at the same time. Beef shank to start,
Schlutzkrapfen as an intermediate course, then pink roasted saddle of lamb with neatly arranged vegetables, and finally poppy seed dumplings.
On the wine list you will find all sorts of suitable things from Austria and Italy, which is only a few kilometers away.
And the range of schnapps from East Tyrol is remarkable.
The traditional, square house in the middle of the village has always been a good address when it comes to fine dining in Val Pusteria.
In historic walls, it can be enjoyed here perfectly, the cuisine is pleasantly relaxed and conservative.
Beef handles at the entrance, Schlutzkrapfen as an intermediate course, then pink roasted saddle of lamb with neatly arranged vegetables,
to finish poppy bag. On the wine list you will find all sorts of suitable things from Austria and Italy, which is only a few kilometers away.
And the range of schnapps from East Tyrol is remarkable. How good that there are nice rooms in the house.
We are very happy to be one of the 250 best hotels in the Alps in the Monte Guide!
Manor. It doesn’t go below that. Must be so, with the tradition and the history that the house exudes.
Of course, there is a lot of carving and paneling, but there is also the other. The minimalist and new.
One of the two young hotel managers is actually an architect and she knows what she is doing. Splendid!
TAVERN GUIDE 2023
This year the “Strasserwirt” surprises with a new culinary concept. Chef Werner Gander says goodbye to the classic menu and exclusively serves three- to five-course gourmet menus for his guests. With daily changing dishes and ingredients, each menu is a little surprise and a culinary world of its own. We will only reveal this much: The asparagus soup with cress is wonderfully creamy, the homemade gnocchi in white wine sauce like in Bella Italia and the veal boiled beef roasted tender pink. Less surprising, but of always reliable coziness are the tasteful and timelessly furnished rooms and the atmospheric spa area. In the hotel, which is excellently managed by the Bachmann family, you can feel that the guest is being looked after in the best possible way, which is also ensured by the many long-serving employees. “Our employees are our most valuable asset,” say the two Bachmann sisters, who have been managing the “Herrenansitz zu Tirol” with combined female power for over ten years.
INN GUIDE 2022
Within the heavy, historic walls of the estate built in the 6th century, chef Werner Gander brings all the lighter cuisine to the plate every evening in a stylish, modern and at the same time down-to-earth way. Those who join him on the culinary journey through East Tyrol will discover air-dried beef henkele, East Tyrolean alpine cheese soup and Schlipfkrapfen, followed by lamb shank in rosemary juice and fluffy curd cheese dumplings. The menu also offers other tempting items and it is really hard to make a decision. The evening surprise menu provides a remedy here. No surprises are offered by the tasteful, comfortably and timelessly furnished rooms and the atmospheric spa area. In the hotel, which is excellently managed by the Bachmann family, you can feel that the guest is being looked after in the best possible way, which is also ensured by the many long-serving employees. “Our employees are our most valuable asset,” say the two Bachmann sisters, who have been managing the “Herrenansitz zu Tirol” with combined female power for over ten years.
TAVERN GUIDE 2021
It sounds almost unimaginable, but the foundations of the four-star house date back to the sixth century. The Bachmann family and the Strasserwirt team thus run one of the most traditional hostels in the country. Formerly a post office in Val Pusteria as the “Herrenansitz zu Tirol”, the hotel is still a popular point of contact for travellers today. This is due to the beautiful rooms, which are simple, tasteful and super timeless, but newly designed, and the distinguished kitchen under the direction of Werner Gander. He combines down-to-earth ingredients and modern influences and attaches great importance to health. He sources farm bread and cheese from the neighbouring farms and special features such as the truffle potato come from the vegetable garden. You can taste the culinary style up to the eggnog parfait. Before that, you can hardly decide between cold-smoked venison ham, baked goat chocolates or beef goulash. It is best to choose the evening surprise menu.
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