Der Hoferwirt

The story

Der Hoferwirt: Traditional Tyrolean Cooking in Neustift im Stubaital

Four generations at the table

Der Hoferwirt in Neustift im Stubaital anchors a tradition of authentic Tyrolean cooking that began in 1674. The Zittera family has stewarded the property since 1922, now operating under the fourth generation. Chef Peter Zittera assumed control of the kitchen in 2020, carrying forward recipes developed by his grandmother while managing the estate's livestock and hunting operations. His father Werner previously dedicated himself to the agricultural side, ensuring a direct link between the fields and the dining room.

Honest regional plates

Gault&Millau awarded Der Hoferwirt thirteen points for a kitchen where regional produce defines every course of this Tyrolean cuisine. The menu features lamb raised on the family's own farm and game harvested through their personal hunting rights. Guests can order the signature Hoferwirt's wedding soup, served with spleen slices, bacon dumplings, and semolina dumplings so substantial that diners might consider remarrying. Other staples include homemade goat jelly, lamb sausages, and pan-fried trout cooked in Alpine butter straight from the estate's drinking-water fish ponds.

Preserved alpine rooms

As the oldest wirtshaus in Neustift, the dining space retains original, well-preserved traditional rooms known locally as gute Stuben. These spaces offer a rustic Austrian ambiance where the dining room showcases classic Tyrolean preparations against a backdrop of village history. Angelika Zittera continues to oversee guest relations and interior styling, maintaining the homely atmosphere that draws both locals and visitors year-round.