The Stafler is an old inn on the road to the Brennero border. These last 10 years, this stube has become Peter Girtler’s workshop: he turned it into a universe of taste, made of flavors, cuddles and joys for the palate. Do you want proof? The goose liver in its 2018 version, four ways, with passion fruit mushrooms and sweet potato.
Then, the poultry from the Stafler coop with creamed guinea fowl, squab breast and honey-smoked pear or the Iberian pork with mustard, chards from Val di Fleres and pumpkin.
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Ristorante con camere