Ungererhof farm lies at the foot of the Jaufenspitze mountain at an altitude of 1,540m. Enjoying an idyllic spot at the end of the valley, it offers a culinary journey through the four seasons. Walter the farmer fills his popular potato ravioli with whatever nature has to offer at the time of making: sorrel, nettle, herbs, pumpkin and even mountain pine buds. The farm also offers light bites with meat products from the farm as well as home-made Tyrolean Graukäse cheese.

Ungerer farm platter with home-made bread, 'Kaminwurzen' smoked sausage, cured venison, cured beef, Speck and 'Graukäse' cheese. Soups from seasonal garden herbs, potato ravioli with wild garlic, cream cheese, sorrel, meadow herb, asparagus, nettle, potato, pumpkin or pine bud fillings according to season. Nettle, spinach, beetroot or 'Speck' dumplings, 'Schlutzer' spinach ravioli. Beef, veal, lamb, rabbit and game meat dishes. Strudel and various cakes, 'Jaufentaler Kirchtagskrapfen' pastries on Sundays. Juices: elderflower, raspberry and blackberry.