Culinary delights
DELCICIOUS HOLIDAYS IN THE KAUNERTAL
HOTEL CUISINE
All natural dishes!
Weisseespitze is a gourmet hotel. And a nature park partner hotel Which is why we pay very special attention to regional value, in the kitchen and in every other part of our establishment. We serve authentic and traditional foods as well as modern interpretations – using products cultivated in the nature park’s fields and forests whenever we can.
IN OUR KITCHEN...
The chef is the boss
Paul Hafele is our hotel manager and head chef of our establishment. Born and bred in the Kaunertal, he knows where to find the most tasty ingredients and which farmers have the freshest foods. Paul’s meals are down-to-earth yet exquisite at the same time. His varied 5-course a la carte evening meals are as authentic as the wildlife in our region, as genuine and natural, and a delight for gourmets and connoisseurs alike.
Local produce from the local nature park and glacier region and from the Tyrol
Meat
- Fleischhof Oberland Imst
(most Austrian meat) - Metzgerei Wilhelm Prutz
- Der Grissemann
(distribution network with regional suppliers) - Handl Tyrol
- Gebi Mair Kaunertal
- David Falkeis
Fish
- Buchhammer Willi in Prutz,
Master trout breeders - Ötztaler Frischfisch
Fish
- Buchhammer Willi in Prutz,
Master trout breeders - Ötztaler Frischfisch
Fruit and vegetables
- Schuchter Willi Steiermark
- Genusswelt Obst Winkler Ötztal Bahnhof
Alpine butter and cheese
- Petra Stadlwieser Kaunertal
- Harald Stadlwieser Kaunertal
- Neuner Alexandra Kaunerberg
- Moritz Reinhard Kaunertal
Not from concentrate juice
- Robert Haslwanter / Bauernhof Kauns
Massage products
¾-GOURMET BOARD
Indulge all day long!
YOUR NEEDS MATTER
If you have any dietary restrictions or special requirements, please let us know when you book your stay. We will accommodate these special requirements in our cuisine. On your arrival, our head chef Paul will warmly welcome you to his kitchen to discuss the menu in a personal conversation.
Sustainable enjoyment
A holistic and sustainable understanding and use of food is for us at the Weisseespitze a key factor in ensuring tourism is sufficiently climate-friendly so that we can make the world a better place for future generations. Hotel manager Paul Hafele completed the Sustainable Food Staff Training course provided by Futouris and the Modul University Vienna in his role as head chef of the Weisseespitze.
THE ATMOSPHERE
The comfort of traditional Tyrolean Stuben lounges
At Weisseespitze, we dine, drink and meet in our airy dining rooms and traditional Tyrolean Stuben, where the only distraction is the impressive view of the Kaunertal mountain landscape. The house bar is a great place for guests to sit themselves down for a chat, as we say in this area. The same can be said of our terrace outside the hotel. Feel at home in our cosy, traditional Stuben guest lounges – one of which is furnished with an old stove, making it the perfect place to warm your back come winter.