This is practically a self-sufficient farm. Guests here can enjoy meat, speck, sausage and ‘Surfleisch’ (cured pork) from the field to the table. The house wine and variety of seasonal products round off a pleasant stop at the Oberpartegger farm.

Home baked bread, Speck, cured beef, cheese, butter, ‘Zieger’ (cream cheese), accompanied by boiled potatoes, barley soup, ‘Schlutzer’ (spinach ravioli), ‘Buchteln’ (jam-filled buns). To advance order: cheese and Speck dumplings, veal knuckle and spare ribs. In spring asparagus dishes, wild garlic pasties. In autumn, chestnuts, nuts, ‘Kaminwurzen’ (chimney smoked sausage), ‘Saure Suppe’ (Tyrolean savoury soup), cold cuts platter, farm roast, ‘Erdäpfelblattlen’ (fried potato pasties) with cabbage, various ‘Krapfen’ (fried sweet pastries). Juices: elderflower, apple, cherry.

The 2010 Sylvaner is spicy and fresh in aroma. The 2010 Veltliner is very spicy, peppery and warm on the palate. There are two 2010 Gewürztraminers, one dry and one passito. The dry one has a floral bouquet and is warm and hearty when drunk. The passito is similar, but clearly more complex due to its dried fruit aroma. the 2010 red wine is mainly from Vernatsch grapes and is ruby-red, delicately fruity and features soft harmonious tannin acid when drunk. A 2009 cuvee mainly from Lagrein grapes is very hearty and should be even better in a few years’ time.