Long-standing host tradition combined with a young, sporty spirit: the traditional Moarhof house with restaurant & Pepos Bar and also the idyllic Dolomitenhof are convincing with plenty of space for retreat, upscale regional cuisine and personal hospitality from the Winkler family.

The kitchen of the hotel-restaurant “Jakobi-Stuben” from the Jesacherhof in St. Jakob has been rewarded by Falstaff, A la Carte and Gault Millau. Chef de cuisine Sandro Zanato and his team cook using fresh, local and seasonal products. The sommelier Christian Jesacher junior indulges with noble wines from the wine cellar.

“A feast for all the senses” is the credo at fine dining restaurant “Vincena”. The head chef and his team combine international ingredients with regional products to create true masterpieces. The large “chill-out terrace” offers picturesque views of the majestic skyline of the Lienz Dolomites.

The Strasserwirt is a symbiosis of tranquillity, relaxation, Tyrolean gourmet cuisine & warm hospitality. Chef Werner Gander describes cooking as his great passion. East Tyrolean gourmet breakfast with in-house specialities, in the evening enjoy a gourmet dinner in one of the three historic parlours.

The Parkhotel’s gourmet kitchen and excellent wine cellar offer cosy Tyrolean parlours with a lake view and culinary experiences. Precious fresh water fish, from the on-site fishery, and excellent meat quality from the region promise fine treats.

Excellent cuisine is a tradition at the Rauter. What do we serve you? Nature provides it. Seasonally varying delicacies, from East Tyrolean classics to regional delicacies from the European regions of pleasure. With the culinary creativity of our chef Max Van Triel, we always spoil our guests at the highest level. This is also reflected in the 3 Gault & Millau toques.