Genuine cuisine with the best that nature has to offer: That’s how Chef Gerald Stampfl likes to cook. The result? A palate-teasing triumph of fresh herbs and delicate aromas, served with flowers, in a feast for both the eye and the stomach.
Gnocchi, Spinach “spaetzli” pasta and ravioli, dumplings with cheese, apricot or ricotta; Home-made culinary delights have a long tradition at the Hotel Lichtenstern. Anna Prieth Hohenegger, the grandmother of the hotel, invented most of the recipes herself: “She kept her recipes a closely-guarded secret for a long time, and only passed them on to us when she was getting on in years. Luckily, her passion and love for cooking and baking live on to this day,” says mother Rosalinde.
