Tables d'hôtes fermes et auberges Tyrol

At the Ebster family, hospitality has been handed down from generation to generation since 1852. Hannes, heir to the ^6th generation, with his son in the kitchen, reinvents the folklore of yesteryear with menus fusing traditional dishes with vegetarian options, just as tasty as the meaty version but without leaving the stomach heavy. In the dining room, warmed by the brown tones typical of Tyrolean inns, waitresses in dirndls wander around with generous plates, including the unmissable Zillertal baked liver. A must-try, no excuses.

Slow-food, farm-to-table? Let's just say that here, ingredients from the family farm are transformed into Tyrolean specialties. This is the credo of this family-run inn. From the aperitif at the bar, to a wine tasting at the table, to the digestif that soothes satiated stomachs, the selection of wines is the fruit of deep-rooted ties with the region's winemakers. In short, authenticity and tradition. As for the décor, it whispers tales of the past, while the waitresses in dirndl stroll with the grace of aristocrats of yesteryear.