Gannerhof

It is well worth making the journey from Silian up to this place steeped in over 300 years of tradition – perched at an altitude of around 1 400m, it promises a wealth of picturesque views. Not only do the three Villgrater farmhouses and the ‘Genussgarten’ form a beautiful, authentic sight, but you can also feel the connection with nature, the region and the people. Lots of local wood, plenty of ornaments, and modern touches here and there create a rustic cosiness in the various dining areas. Carola and Josef Mühlmann run the hotel together and are also both to be found working in the kitchen. In their seven-course menu the combination of aromatic goat curds, lightly sautéed and mildly marinated trout heart, delicately spiced oil and crispy kale leaf chips, for example, provides plenty of flavourful expression and an innovative touch. On the wine list: Austria and South Tyrol. Tip: You can also buy the delicious bread baked by the chef using flour from the own mill.

A Culinary Journey Through Local Ingredients

• The Gannerhof emphasizes the use of local and authentic ingredients, with nearly everything served sourced from the surrounding area, creating a unique dining experience that reflects the local culture and environment.

Innovative and Unconventional Dishes

• Chef Josef Mühlmann is known for his bold and polarizing culinary creations, such as a dish featuring a burning candle made of lard served on roasted onions, and desserts that incorporate ingredients like mealworms, showcasing a daring approach to traditional cuisine.

A Blend of Tradition and Modernity

• The restaurant is housed in a renovated complex of nearly 300-year-old Villgrater farmhouses, combining traditional craftsmanship with modern art, creating a unique ambiance that enhances the dining experience.

Signature Ingredients

• Saibling (Char): A standout dish featuring Saibling served on a bed of lemon mash with mountain lentils, showcasing the freshness of local fish sourced from nearby waters, prepared simply to highlight its natural flavors.
• Blutwurst (Blood Sausage): Accompanied by nut butter foam and horseradish, this dish emphasizes traditional Austrian charcuterie, made from high-quality local meats, reflecting the restaurant's commitment to authentic regional cuisine.
• Mehlwürmer (Mealworms): An innovative ingredient used in a unique dish, demonstrating the restaurant's adventurous approach to gastronomy and sustainability, sourced from local producers and prepared in a way that enhances their flavor.
• Roggenmuis (Rye Mousse): Made from freshly milled rye in the reactivated mill on-site, this dessert highlights the restaurant's dedication to using locally sourced grains and traditional milling techniques, providing a unique texture and flavor profile.