Gastronomy Country inn "Linde"

For about 500 years, meals have been served at the Linde—today with a cuisine that combines Tyrolean roots with refined sophistication. Many ingredients come from the restaurant’s own farm, and the cooking is creative, regional, and done with a keen sense of craftsmanship.

Description

The creative use of tried-and-tested Tyrolean recipes makes the Linde a favorite address for gourmets and foodies in the Zillertal. Selected products from the hotel's own farm and vegetable garden as well as from the region ensure the outstanding quality of the dishes. Georg Ebster and his young kitchen team, who continue the culinary line of senior chef Hannes Ebster, surprise their guests with a wealth of ideas, refined compositions and polished craftsmanship.

Most of our products - and we say this with some pride - come from our own farm, just a few meters away from our Landgasthof Linde. This is where we happily rear our calves, young cattle, pigs and lambs. It goes without saying that they are kept and fed in a species-appropriate manner. Our neighbor, the butcher's shop Nester, which is only a hundred meters away from the Linde, takes care of the professional, animal-friendly and stress-free slaughtering. The fresh quail and chicken eggs on the breakfast table also come from our own barn - our Zillertal meadows and herbs ensure a rich egg yolk and a natural taste in organic quality.