Whether it’s breakfast or dinner, we place great importance on using ingredients from small local farms in Sarntal valley. Eggs from happy Sarner hens, fresh vegetables straight from the garden, and dairy or meat from our neighbors – honest, regional flavors full of local character.

The perfect way to recharge after a long summer hike or a day on the slopes in winter.

Locally sourced, homemade, and served with love – that’s how the Sarntal tastes!

Not only for our hotel guests. More informations here.

A classic from the Sarntal Valley according to the recipe of our boss Renate

Recipe for 4 people

For the “Nocken”:
500 g wheat flour
4 free range eggs
150 g belly bacon
20 g chives
1 tablespoon of oil
some water or milk
salt
30 g butter to melt

For the bacon and cabbage salad:
1 small white cabbage
100 g belly bacon
1 knife point caraway
Olive oil and vinegar to serve

1. Finely chop the white cabbage and put aside in a bowl.

2. Dice the 150 g belly bacon and mix it in a large bowl with the flour, eggs, chives, alt and oil. Mix the mixture to a rather firm dough. If the dough is too firm, you can add some milk or water.

3. Now bring a large pot of water to a boil and salt it slightly.

4. Use a spoon to cut out the “Nocken” from the dough and put them into the boiling water. Let them simmer for 8 minutes.

TIP: always dip the spoon into hot water to prevent the dough from sticking. And don´t worry if the “Nocken” don´t look perfect, they’re not meant to be ;)

5. In the meantime, melt the 100g diced belly bacon for the salad in a small pan and the pour over the cabbage. Add the oil, vinegar and caraway seeds.

6. In a small frying pan, melt the butter until slightly brown

7. Serve adding a generous spoonful of the brown butter.

8. The “Nocken” with the cabbage-bacon salad are ready – “Molzeit”!