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Hommage an das tiroler wirtshaus

Enjoyment comes from having trust In the genuine, real and good. For us at the Gartenhotel Linde, these are the most important ingredients in high quality regional hotel cuisine. We focus on products from the immediate vicinity, and we work closely with local producers and suppliers.

Excellent Tyrolean cuisine

The Linde cuisine has been awarded the “Bewusst Tirol” (Tyrol conscious) Quality Seal several times, for monitored quality and regionality.

Excellent Tyrolean cuisine

The Linde cuisine has been awarded the “Bewusst Tirol” (Tyrol conscious) Quality Seal several times, for monitored quality and regionality.

Genussphilosophie

Gemeinsam essen, teilen, genießen – darum gehts in dieser guten Stube. Die Gerichte servieren wir in die Mitte des Tisches. Zehn Arrangements, dreißig Plätze. Man sitzt sich gegenüber, nimmt sich Zeit zum Plaudern – und teilt, wer mag. Fine Dining, so wie’s unter Freunden schmeckt.

ÖFFNUNGSZEITEN & KONTAKT

Montag-Sonntag
18-22 Uhr
Warme Küche
18-21 Uhr

Wir bitten um Tischreservierung!

LAGE & ANFAHRT
SPEISEKARTE

Indulgence from local farmers and suppliers

Products from the family’s own organic farm Lahnahof, meat and sausages from the local Pfeifer butcher, freshly caught fish from Schwarzfischer Stams, fruit and vegetables from local fields, and all seasoned with Alpine herbs and spices we pick ourselves. This gives the Linde cuisine its special flavour.

Indulgence from local farmers and suppliers

Products from the family’s own organic farm Lahnahof, meat and sausages from the local Pfeifer butcher, freshly caught fish from Schwarzfischer Stams, fruit and vegetables from local fields, and all seasoned with Alpine herbs and spices we pick ourselves. This gives the Linde cuisine its special flavour.

Agrarmarketing Tirol GmbH

“All these award-winning establishments not only offer their guests delicacies made from Tyrolean products, they also pass on interesting information about these specialities and enable insights into the artisan production methods.”

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