Restaurant Taubers Unterwirt

Welcome at Taubers Unterwirt restaurant, where particular importance is destined to fine cuisine for generations. Franz Tauber has always had a special relation to oenology and viticulture and is a certified sommelier. Especially regional high-quality products, e.g., local meats and indigenous wines are preferred and used. Besides an appealing menu of plates, changing accordingly to the seasons, at Tauber’s Unterwirt Hotel there are periodically conducted week-long culinary specials, e.g., Appetizers and Noodle Week, Fish Speciality Week, or the traditional Eisack/Isarco Valley Regional Cuisine Week, during which are offered new interpretations of traditional local specialities. Autumn is time when chestnuts are harvested, and the New Wine is pressed. Besides the local custom of "Törggelen", Tauber’s active vacation and vital Unterwirt Hotel conducts the Chestnut Week with a special chestnut-based gala menu (in early-November).