The Schlosswirt restaurant and the Luisl Stube gourmet restaurant can be found at the Schlosswirt Forst. The atmosphere here is homey, with old masonry, a hand-painted tiled stove and wonderful wooden panelling. You can also dine in the lovely garden in summer. Luis Haller, who has been awarded a chef’s hat, is the cook at both restaurants.

Cooking in the Gault&Millau award-winning restaurant, Luis only uses local ingredients that are known for their rarity, such as the local Laugen Rind, fish from the Passeier Valley, herbs and fruit from the Forst-garden, permaculture vegetables and natural products from small regional producers which come freshly harvested from the daily market.

The menu in the Schlosswirt Restaurant is simpler but just as thoughtfully prepared and a culinary delight. A large selection of fish is offered every Friday and a classic ‘bratele every Sunday. The daily changing chef’s menu (4-course creation) is an ode to indulgence, interpreted with South Tyrolean and international flavours, which we are delighted to serve you through loving craftsmanship.