Höhwald’s cuisine

At the alpine Höhwald restaurant, only the best local produce is used for a new, regional, and authentic cuisine. The dishes are prepared with exceptional love and devotion. Bread, yogurt, and ice cream are homemade or come from within the region. His ingredients come from suppliers who share chef Heribert’s sustainability philosophy. He often discusses with them how they make their products, to know exactly how the animals are kept and where the crops are grown. Specialties on the menu at Höhwald restaurant include saddle of veal with mashed potatoes and vegetables and the unforgettable Kaiserschmarrn (traditional sweetened pancake) with blueberries and vanilla ice cream.