With our philosophy in the Heimspiel
we want to make the most out of the best recipes of
North-, East-, South- and Latin Tyrol (Trentino).
Our Name stands for regionality - but being situated at the border to Italy,
regionality quickly becomes internationality: sometimes the region borders
on the seaside and shrimps and mussels also get a chance to land on our plates.
After all, pepper doesn't grow in East Tyrol neither.
Apart from that we highly emphasise the use of seasonal products, hence you can
enjoy East Tyrolean asparagus only during asparagus time. And Ernst's famous haysoup
will only be served when you can smell the fresh hay. Our guests will never get lost
in our menus - the choice is never too overwhelming.
Recipe from Tyrol
with parmesan, lettuce, olive oil and balsamic vinegar.
Recipe from East- and South Tyrol
with fresh chives and brown butter.
Recipe from East Tyrol
haysoup with "Tirschtl" (July - September)
with tasty alpine meadow hay.