The story
Wilder Mann in Lans anchors Tyrolean cuisine with a lineage stretching back to a medieval stop on the Roman Road.
Paula Schöpf enhanced the property's profile before Sieglinde Schatz assumed management in 1985, continuing the operation through generations to her daughter Regina and granddaughter Lisa. Chef Michael Streng directs the culinary program, utilizing produce from the family's own farming to craft dishes rooted in Tyrolean cooking. The team maintains daily service across the week, ensuring the kitchen remains active for both locals and travelers.
The kitchen serves Kalbsrahmbeuschel accompanied by semolina dumplings, onions, and gherkins, a dish requiring careful technique. Tiroler Kalbsleber appears in a caper cream sauce paired with roasted bacon and Lanser schupfnudeln. Dessert requests often turn to Kaiserschmarrn or Salzburger Nockerln, while everyday selections include Schlutzkrapferln with freshly grated Parmesan and brown butter, plus Kasspatzeln topped with mixed cheese.
Five original Tyrolean rooms host guests throughout the year, offering spaces suitable for weddings or private events. Visitors can also dine on the sun terrace when weather permits. A Gault&Millau score of 13.5 reflects the steady execution of these dishes, marking the venue as a reliable reference point for Tyrolean cuisine in the region.
Recognition
Ambience
Details
History
Den Wilden Mann has been operating as an inn since 1600. Well, certainly not continuously, but still. It is the very epitome of Tyrolean hospitality. In other words: THE quintessential Tyrolean inn. The menu is divided into chapters such as "Glad that some things never change." This particular chapter turns out to be a true treasure trove. Veal tripe in cream sauce with bread dumplings. Not exactly the favorite dish of Tyroleans. And yet: top-notch craftsmanship, excellent quality. Or the Tyrolean veal liver (a dish that barely passes muster in offal-skeptical Tyrol). At Den Wilden Mann, it is absolutely exemplary. A dream. Just like the two desserts you have to ask for afterwards: Kaiserschmarren and Salzburger Nockerl. Takes time. But it's worth it. Address Römerstraße 12 6072 Lans Austria Contact 0512 37 96 96 info@wildermann-lans.at https://www.wildermann-lans.at/ Opening hours daily 11:30–21:30 Team Michael Streng Chef Regina Schreiner Maître d'
Location
