When the stomach rumbles & the floorboards creak
... you know you have just entered the
Perauer epicurean temple: That’s where wonderful scents of barbecuing, flambéing and frying waft through the venerable walls of our rustic restaurant (the butchery is more than 300 years old!) and people cannot get their mouths full enough – of the select dishes and fine wines from near and far ... And once their hunger is satisfied, a nightcap at our stylish hotel bar is in order. We look forward to seeing you! Mmmmm, that's delicious!
Our Steaks are scorching hot! Our Steaks are scorching hot! With an instinctive feeling, lots of care and attention, using the best mountain produce and of course with an excellent team, our head chef Robert magics up Tyrolean dishes and sometimes even dishes from all around the globe.
Joy shared is joy doubled! Joy shared is joy doubled! Indeed it has nothing to do with the juicy, fresh meat from our happy pigs, lambs and beef cattle, who lead a fulfilled life on ...
Our wine cellar Our wine cellar It is not just in this headline that wine and laughter are close to one another. Fine wines are convivial wines which sweeten the life of a connoisseur, ennoble culinary delights ...
Perauer's home-made Perauer's home-made Perauer's home-made bacon, made according to an old family recipe (a stroke of luck for whoever isn't a vegetarian), home-made farmer's loaf (much too delicious to share)
Our menu Our menu Our slogan, our philosophy and above all else, the truth. What we offer you is the delicious result of quality local produce:
Two calibres - single shot! Two calibres - single shot! Hunting enjoys a long tradition in the Perauer. Father and son have always enjoyed an adventure together in the local forest ...
Sausage cult(ure) Sausage cult(ure) When it comes to sausage cult(ure), we lead the way!
Easter recipes to try! Easter recipes to try! Easter ham in beer pastry. Cheers!
Roberts recipe tip for Christmas Roberts recipe tip for Christmas Potato and chestnut soup with glazed pear