Your personal events and celebrations in Tyrol

Tomato and mozzarella tower with pesto dressing

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Beef broth with pancake strips

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Pot roasted hunter beef with fresh market vegetables and mashed potato

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Curd yoghurt cream with rum-soaked cherries

Colourful leaf salad on basil dressing with sautéed chicken breast strips

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Frothy garlic soup with roasted brown bread croutons

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Fried corn-fed poulard breast on preserved vegetables with au gratin polenta patties

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Pistachio coated strawberry terrine

Diced Tyrolean bacon with fanned honeydew melon and green bean salad

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Cream of tomato soup with basil cream

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Fried Pangasius fillet in garlic herb butter with young vegetables and gnocchi

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Viennese apple strudel with vanilla sauce

Duet of smoked salmon and trout fillet on leaf salad with dill sauce

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Cream of tomato soup with mini basil and curd dumplings

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Pork Wiener Schnitzel with boiled potatoes with parsley and cranberries

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Semolina pudding on strawberry coulis

Colourful leaf and vegetable salad on herb dressing with sheep's cheese and roasted pine kernels

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Cream of potato and leek soup with bacon strips

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Roasted loin of pork in bacon and mustard sauce on vegetable gröstl

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Pistachio coated alpine buttermilk terrine on a fruits of the forest ragout

Terrine and local venison ham with red cabbage salad and cranberry and apricot chutney

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Terlan cream of wine soup with cinnamon and cheese sticks

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Pork fillet medallions wrapped in smoked bacon with steamed cabbage and peppers, herb rösti and dark beer gravy

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Pastries filled with plum purée with buttered breadcrumbs and redcurrant sorbet

Fine spring leaf salads with marinated asparagus

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Boiled fillet of beef aspic with horseradish mousse, lamb's lettuce and dandelion salad and pumpkin seed oil vinaigrette

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Goat's cream cheese terrine with sprout salad and balsamic tomatoes

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Frothy herb soup with farmer's bread croûtons

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Clear beef broth with cheese dumplings and spring onions

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Cream of white asparagus soup with green asparagus and chervil

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Pork fillet medallions wrapped in bacon on Calvados sauce with glazed apple slices, herb rösti and kohlrabi

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Fried breast of guinea fowl on Marsala sauce with a selection of vegetables and creamy thyme polenta

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Fried loin of veal on Barolo reduction with Marchfeld asparagus and tender wheat risotto

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Duet of chocolate mousse on strawberry coulis with fresh fruits

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Strawberry and vanilla panna cotta with ragout

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Warm curd dumplings in buttered hazelnut breadcrumbs on plum purée with blueberry ice cream

Colourful summer leaf salads with avocado, ciabatta croûtons and fried diced bacon

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Smoked salmon and smoked trout tartar with fennel and orange salad, lime and dill sour cream and salmon caviar

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Bouquet of crunchy salad hearts in raspberry dressing with strips of roast duck breast and candied walnuts

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Cream of parsnip soup with wild garlic froth

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Beef broth with a variety of dumplings

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Frothy cauliflower soup with saffron and stuffed morel

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Rare roast beef from Tyrolean mountain oxen in a herb crust on pepper cream sauce with summer vegetables and potato croquettes

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Stuffed corn-fed chicken breast on a bed of courgettes with herb cream sauce and corn patties

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Veal medallions on red wine shallots with colourful beans and potato pancakes

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Warm curd soufflé with strawberries marinated in mountain pepper and chocolate balsamic

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Orange parfait wrapped in cake on a fruits of the forest ragout

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Mountain pasture buttermilk terrine with pistachios and rum-soaked cherries

Prague ham mousse with rocket and melon carpaccio

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Autumn selection of salads in walnut dressing with baked sweetbreads and mushrooms

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Wild salmon tartar and smoked trout with marinated forest mushrooms and rowan berries

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Consommé of pasture-fed oxen with mushroom stuffed pasta and diced vegetables

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Cream of mushroom soup with autumn herbs

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Cream of pumpkin soup with black pudding dumplings and roasted pumpkin seeds

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Fried fillet of veal in port wine reduction with fine vegetables and potato and mushroom gröstl

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Roast saddle of lamb in thyme gravy with Mediterranean vegetables and polenta strudel

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Venison medallions on juniper cream sauce with nut dumpling slices and spicy red cabbage

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Curd and apricot dumplings on home-made roasted plums

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Chestnut mousse with white chocolate sauce and apple sorbet

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Semolina pudding with red wine cherries and egg liqueur froth

Tyrolean bacon and venison raw ham with green bean salad, melon and cranberry froth

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Game pâté with a small salad and Cumberland sauce

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Colourful leaf salad with pepper vinaigrette, bacon croquettes and ciabatta croûtons

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Frothy Jerusalem artichoke soup with roasted pine kernels

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Cream of apple and celery soup with mini pistachio dumplings

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Clear game broth with chestnut and semolina rolls

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Crispy fried pike perch from Lake Constance on pumpkin risotto with light horseradish sauce

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Rare roasted venison fillet with cranberry purée, winter vegetables and poppyseed potato dumplings

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Pot roasted fillet of young veal on shallots and mulled wine sauce with almond dumplings, peppers and kohlrabi

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Cinnamon parfait wrapped in cake with mandarin compote and walnuts

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Gingerbread terrine with pear poached in red wine and apple sorbet

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White and dark chocolate ice bar with fig in punch sauce