Dating back over 400 years, this traditional inn now operates as a combination of organic farm and luxury spa hotel. The regional menu takes its cue from the seasons and also includes classics such as roast chicken and Tyrolean goulash. With 65ha of grassland and 52ha of Alpine pasture, they can produce milk, quark, butter, yoghurt, cheese and bread on site. Food is served in the cosy rustic-style interior – one area has a view of the cowshed – and on a lovely terrace overlooking the garden.