Farm
Traditional treats.
Restaurant with farm: "Der Hoferwirt"
Regionality out of conviction
In Hoferwirt Restaurant with its own farm you’ll get treated to traditional specialties, rustled up from produce straight from our own farm. The shorter the ways, the better, healthier and tastier the food. For this reason, the ingredients in our tavern are grown freshly, locally and naturally on our farm. All in harmony with nature. The products we cannot produce ourselves, but which require for our fine cuisine, we buy directly from local farmers in the vicinity. Because we do not want to deprive you of the incomparable taste of Stubaital.
Our love for nature
But our respect for animals does not stop beyond our meadows. Roe, deer and chamois are sourced from the hunting collective in Lüsens and from Pinnistal hunting society. Werner and Peter Zittera are hunters themselves, and insist on cutting up the meat in the Hoferwirt kitchen in Neustift. We place the highest value on the high art of meat cutting and using all parts of the animals, because every individual animal stands for culinary diversity. And this we are proud of.
Regional in the best of company
The food items we cannot produce ourselves we carefully select from our regional partner businesses. For the sustainability in the region, to protect and preserve our wonderful Stubaital and to show our guests just how good Tirol can taste.
Venison from own hunting
We rely on sustainability and treating nature respectfully. We source our venison from Lüsens and from Pinnistal hunting society in harmony with the ecosystem. And this you can taste. Enjoy the venison creations in our Hoferwirt Tavern and in Tschangelair Hut.
Respect for animals
But our respect for animals does not stop beyond our meadows. Roe, deer and chamois are sourced from the hunting collective in Lüsens and from Pinnistal hunting society. Werner and Peter Zittera are hunters themselves, and insist on cutting up the meat in the Hoferwirt kitchen in Neustift. We place the highest value on the high art of meat cutting and using all parts of the animals, because every individual animal stands for culinary diversity. And this we are proud of.
To our fish ponds
