Neurauter

The story

Gasthof Neurauter in Hatting: Eight Decades of Tyrolean Country Cooking

The family behind the stove

At Gasthof Neurauter in Hatting, Tyrolean country cooking meets a straightforward family approach that has kept the kitchen running for eight decades. Franz Neurauter stands at the stove daily, preserving the hands-on rhythm established when his predecessors first took over the property. This grounded leadership style explains why the venue recently earned an eleven point rating from Gault&Millau, a mark built on reliable craftsmanship rather than fleeting trends. High quality ingredients move through the kitchen with quiet efficiency.

A menu rooted in tradition

The kitchen balances well known Austrian staples like frittatensuppe and wiener schnitzel with more recent additions such as truffle pasta and gambas al ajillo in garlic oil. Some service periods introduce lighter international plates, including a red thai curry that sits alongside the regional favorites. Each preparation relies on careful sourcing instead of heavy sauces or complicated plating. This approach to Tyrolean cuisine lets familiar comfort food share space with cleanly executed techniques.

The dining rooms and garden

A recent renovation introduced a streamlined restaurant floor and a dedicated bar zone that together accommodate one hundred and eighty guests. Traditional structural elements blend with modern furnishings throughout the main hall, creating a space that feels both updated and welcoming. Outside, the expansive guest garden offers shaded seating and room for children to play during warmer months. This mix of refreshed interiors and historic warmth keeps the atmosphere steady across every season.