The “Völs larder” event has been held for over thirty years in the week of October in and around Völs. During this week, we and other restaurateurs prepare traditional dishes with an imaginative twist: we search in old recipe books for forgotten products and recipes to create new, modern ideas. The typical Brennsuppe (toasted flour soup) and pasta made from buckwheat become tasty foods to enjoy again. The speciality of our restaurant: delicate semolina pasta for desert. A real autumn pleasure! Come and taste these rare specialities prepared just for you with fresh, precious ingredients.