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 2016 Sylvaner Sekt comes across as elegant with delicate spring-like aromas and warm saffron and brioche notes. The 2018 Pinot Blanc is refreshing with its stimulating aroma of glacier ice and a bunch of fresh mountain herbs. The 2018 Sylvaner delights the palate with a juicy fullness, infused with a balanced minerality. The 2018 Vernatsch has a delicate marzipan taste. The 2018 Zweigelt is reminiscent of blackcurrant on the nose.