The kitchen is the centre – of the hotel and of curiosity! This has come about over recent years. Not merely by chance, but for a really delicious reason. Because Robert is quite simply a wonderful and dedicated chef.

Over the years, he has made his mark on the hotel with nothing but his cooking spoon and creativity. That’s what happens when talent meets enthusiasm and when someone is completely devoted to spoiling their guests. And since every guest has their own unique taste, Robert’s approach is highly personalized. Hotel guests are treated to an exklusive SLOW FOOD RADICALLY REGIONAL HALF-BOARD, while our à la carte restaurant serves up a seasonal mix of regional Alpine specialties and Mediterranean delights—all inspired by South Tyrol. Once you’ve had the pleasure of dining at Robert’s table, you’ll understand why so many guests become loyal regulars.

But let’s be clear—Robert is no mere “Bua” (lad) behind the stove, he’s a true master. His skills have not gone unnoticed—he has been awarded one star in the À la Carte Gourmet Guide and one fork in the Falstaff Restaurant Guide, both prestigious recognitions in the culinary world. In addition, the AMA Gastro Seal certifies his commitment to regional quality, and as a proud member of the Slow Food Community Pinzgau, he actively supports sustainable and authentic cuisine.

For those eager to learn from Robert himself, MAIR’S COOKING SCHOOL offers exclusive spring and autumn cooking courses, where passionate food lovers can gain valuable insights and techniques to create their own gourmet dishes.