das Pfleger

The story

das Pfleger in Anras: Award-Winning East Tyrolean Cuisine in the Alps

The kitchen and its philosophy

das Pfleger in Anras brings a straightforward approach to East Tyrolean cuisine. Chef Tom Pfleger guides the daily service alongside Thomas Mascher, blending regional heritage with contemporary technique. The operation secured fifteen points from Gault & Millau and a Michelin Bib Gourmand by treating local produce with precision rather than nostalgia. This Tyrolean kitchen favors clean lines and deliberate seasoning over heavy traditional preparations.

Signature plates and seasonal techniques

A parsnip cream soup illustrates the menu’s playful side, built around a firm parsnip bonbon and a delicate cocoa sponge. Thick cuts of roast beef arrive medium rare, resting beneath whole mustard seeds while the cauliflower garnish alternates between charred florets and chilled ice cream. Regulars often return for familiar staples like Wiener Schnitzel or clear beef broth when the lighter dishes feel too experimental. These contrasting textures prove that Alpine cooking can balance novelty with deep respect for raw materials.

Mountain setting and timber interiors

Native wood panels line the walls, mirroring the quiet rhythm of the surrounding Pustertal valley. Situated on a sun terrace at twelve hundred sixty meters, the venue operates without rigid timetables to accommodate unhurried meals. The Mascher family cultivated this space to function as a comfortable gathering point rather than a stiff culinary stage. Long afternoons and calm evenings unfold naturally among the simple furnishings and steady mountain air.