Delicacy and tradition are combined on the plate when chef Michael practises his craft – with local “Psairer” dishes, now reinterpreted anew. Produce and ingredients from the near surroundings give the menu dynamism, with quality the watchword in the kitchen at the Tirolerhof. “The brown trout, for example, comes from the Psairer fish farm in St. Leonhard, while bread is baked for us by our village baker”, says Michael. For all his creativity, however, he always keeps one thing in mind – the origins of his cooking. The Passeier Valley, the Tirolerhof, and the history that lies behind it all.
A taste of the stream.
The brown trout is a regular item on the menu at the Tirolerhof. It represents the power of water – including from a culinary perspective.
Chef Michael
Host and chef Michael likes to think outside the metaphorical box: along with his father, he has expanded the culinary arts at the Tirolerhof, treating guests to his individually interpreted traditional dishes, all made from the finest ingredients.
Spring emotions!
22.04. – 18.05.2025
When nature awakens
Starting from 335,00 € per person, including half board for 5 nights
A little glass of wine? Wine not?
18.05. – 25.05.2025
Wine is culture in a bottle and poetry in a glass!
One week of events dedicated to the topic of wine, accompanied by your host, sommelier, and oenologist Barbara.
Starting from 574 € per person, including half board for 7 nights
Butterflies in your stomach
05.10. – 25.10.2025
Surprise your loved one with a romantic getaway to the Tirolerhof!
Starting from 312,00 € per person, including half board for 4 nights
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