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), various soups, cold cuts platter, farm roast, ‘Erdäpfelblattlen’ (fried potato pasties) with cabbage, various ‘Krapfen’ (fried sweet pastries). Juices: elderflower, apple, cherry.

The 2017 Sylvaner sekt has excellent bubble formation and is very intensive and fruity in fragrance. The 2019 Sylvaner is refreshing thanks to its fiery acidity, delicate citrus notes and mineral finish. The 2019 Pinot Blanc displays delicate spice notes as well as pleasant full body and length on the palate. The 2019 Vernatsch is very typical and boasts delicate raspberry notes in bouquet. The 2018 Zweigelt is balanced both in nose and palate as well as being decidedly multi-faceted.