How we will spoil you

... if you stay in the hotel

• Welcome and information cocktail reception with presentation of events programme
• Breakfast buffet
• Afternoon snack
• 4 course evening meal with salad buffet and a choice of 3 main courses (one vegetarian)
• Self service children’s buffet
• Theme buffets twice a week
• Barbecue evening in the WASTL-Adventure camp

... if you stay in the Bacherhof apartments

• Welcome and information cocktail reception with presentation of events programme
• Afternoon snack

In addition, you are welcome to book the following options:

a) Breakfast buffet
b) Evening meal including children’s buffet, theme buffets, barbecue evening

... what else is there?

• A la carte restaurant
• For an additional cost you can try out, with Josef Reiter junior, the weekly specially selected Austrian wines and the Filzmoos mayor’s noble brandies in our new Vinotheque.

Recipes for some treats from our kitchen

Joghurt-Nuss-Nockerl

Makes approx 4 portions:
1/8 l yoghurt
80g curd cheese
50g caster sugar
Juice of one lemon
1/16 l whipped cream, whipped
1,5 sheets of gelatine, dissolved in lemon liqueur

Method:
Mix together the yoghurt, curd cheese, sugar, and lemon juice.
Mix in the softened gelatine.
Finally, carefully mix in the whipped cream.

Let the mixture stand for a few hours in a cold place. Spoon out small dumpling shapes and serve onto the plate. Sprinkle with grated hazelnuts and serve with a fruit sauce.

Fritattensuppe

Makes approx 4 portions:
1/8 l milk
1 egg
1 teaspoon of chopped parsley
Salt
70g plain flour
Oil

Method:
With an egg whisk, beat together half of the milk, the egg, parsley, and salt.
Add the flour and mix to form a batter. Mix in the rest of the milk and leave to stand. 
Heat up the oil in a frying pan. Pour in the batter to form a thin, even covering.
Fry until golden brown, turn over and fry on the other side. Once cooled, cut the pancake into thin slices and serve in a clear soup.

Gebratene Lammkoteletts mit Kräutern (Seasoned lamb cutlets)

Makes approx 4 portions:
12 lamb cutlets
Salt, pepper, thyme, chopped rosemary, tarragon
4 cloves of garlic, crushed, plain flour to flour the cutlets, 3 dessert spoonfuls of oil

For the sauce:
1/8 l Beef soup, 20-30g butter

Method:
Season the lamb cutlets on both sides with salt, pepper, thyme, rosemary, tarragon and garlic.
Fry the cutlets for a short time on both sides (they should be a delicate pink inside).
Remove from the pan and keep warm, wrapped in foil.
Remove the fat from the pan, pour in the beef soup and reduce. Lay the cutlets in the sauce, on the side that they were first cooked. Don’t boil. Turn the cutlets regularly so that they absorb the flavour. Arrange the cutlets on the plates. Boil up the sauce, mix in the pieces of butter and pour through a sieve onto the plates. Garnish with herbs.. 

This is nicely complimented by a delicious Polentaauflauf (semolina):

Makes approx 4 portions:
200ml skimmed milk
8g butter, salt, grated nutmeg
60g polenta (semolina), 2 egg yolks, 2 egg whites

Method:
Heat up the milk, butter, salt, and grated nutmeg. Pour the polenta into the boiling milk and simmer on a low heat for approx 8 minutes. Let the mixture cool a bit and then mix in the egg yolks. Finally spoon the whipped egg whites into the cooled mixture. Make small moulds (cup size) from polythene film and fill with the prepared polenta mixture. Poach the portions in a water bath at 150 degrees Celsius for 30 minutes in the oven.

Tip: For a really special taste, fill half of the mould with the polenta mixture and add a little piece of blue cheese, then top off with the polenta mixture.