Five courses that will linger in your memory
Your evening meal at Friedrich
From 7 p.m., the atmosphere at the hotel starts to shift. The aroma of browned butter and flavourful herbs wafts from the kitchen, the candles on the tables are already lit. You take a seat at your table.
The restaurant at Friedrich has space for guests from 13 rooms, meaning that every evening, Christof and Konstantin cook especially for the people who are currently staying here. For you – and no one else. The menu changes every day because the ingredients change every day. You choose between meat, fish, or a vegetarian option, and Christof and Konstantin take care of the rest.
Your evening begins with the sparks
Cold starters to whet your appetite. Speck bacon with cucumber relish or artichoke hearts with truffle cheese and Culatello ham, artfully arranged and served chilled. The first bite sets the tone for everything that follows.
Then the embers
Warm starters where dough and filling come together. Spinach dumplings in bubbling butter, Schlutzkrapfen ravioli made to Grandma Rita’s recipe, and pea soup with chorizo. This is where things get serious, where the transformation begins.
The main course is when the flames burst to life
Local young beef, cooked sous vide until the meat melts in your mouth. Char from the Val Passiria/Passeiertal valley with apple and ginger chutney. Venison from the Val d’Ega/Eggental valley forests, prepared with Christof’s skilful touch and meticulous precision. You can feel the evening drawing in, the indulgence intensifying, and the sense of satisfaction growing stronger.
The afterglow is sweet or cheesy
Torrone parfait, chocolate mousse with sea salt and orange zest, or a selection of local cheeses that taste of mountain pastures and patience. The last course is the one that lingers longest in your memory.
And then the close
What grows in the mountains has a double effect: first in the sun, then in the glass. A shot of schnapps, a glass of Muscat Rose, an espresso. You sit back, the candlelight flickers, and you feel good.
Good to know
Dinner from 7 p.m., included in half board
Five-course menu that changes daily, depending on the season and what’s available from the Val d’Ega/Eggental valley
Three options to choose from: meat, fish, or vegetarian
Christof and Konstantin prepare your meal.
TASTE LOCAL founding member: ingredients sourced directly from producers in the Val d’Ega/Eggental valley
Candlelight instead of overhead lighting in the evening
