Regional cooking in Hoferwirt Restaurant

Moments of indulgence in the tavern in Neustift

The Hoferwirt is a traditional tavern in the centre of Neustift in Stubaital – a guesthouse in the truest sense of the word. Because even if "Der Hoferwirt" is one of the oldest houses in Stubaital, our passion for gastronomy and Tyrolean tavern culture is as strong as on the very first day. Our roots cannot only be felt, but also tasted on the plates in our restaurant in Neustift. The foundation for this taste adventure are regionality, seasonality and sustainability. In our kitchen we believe in sustainability.

Local & regional

Because of the long-term cooperation with local farmers in Stubaital, it is very important to us to process these premium products from species-appropriate husbandry. Every animal harbours its own culinary diversity, which we want to present to our guests. This we stand for and are proud of. In our kitchen we work with our hearts. From premium, healthy local produce we conjure up the best dishes following recipes of our great-grandma onto your plate.

Küchenteam bei der Arbeit | Hotel Restaurant Hoferwirt Neustift im Stubaital

Tradition through and through

From premium, healthy local produce we conjure up the best dishes following recipes of our great-grandma onto your plate. And to make sure you know what’s on your plate, we have summarised our suppliers and the places of origin herinafter.

Kulinarik im Hotel Restaurant | Hotel Hoferwirt Neustift im Stubaital

  • Veal and lamb come from farmers in Stubaital
  • Parts of pork, the goat-fawn meat as well as venison come from our own farm or local hunting.
  • Trout, salmon trout and char swim in the spring water ponds at our Tschangelair Hut at 1,410 m above sea level.
  • Milk and dairy products are supplied by the “Farmhouse farmer” and Tirol Milk
  • Fresh yoghurt comes from Lans
  • The eggs come from happy hens from Austria, the breakfast eggs from our own chickens
  • Fresh, crispy and seasonal vegetables and fruit come from vegetable farmer Franz Haider from Thaur and local fruit farmers

Our dishes are as varied and diverse as the produce we use. This is why our head chef uses only regional ingredients and dishes. “An ingenious blend of tradition and innovation, hearty rusticity and homely ambience” – that is the motto of the Hoferwirt kitchen in Neustift, at the heart of which stand the best regional produce from Stubaital.

These do not just come from selected suppliers, but also from our own agricultural farm:

  • our menu features products from veal, lamb and fawn as well as
  • trout and char from the hotel’s own pond with drinking water quality
  • the self-produced delicacies are not only served in the Hoferwirt, but also at Tschangelair Hut which is part of our business