Tradition meets modernity
Classic dishes, masterfully prepared, a daily changing lunch menu and every Friday ribs evening - the culinary delights of the Eichenheim inn are as varied as a round of golf on the 18-hole course of the same name. Whether on the beautiful sun terrace or in the restaurant, enjoy the specialities from the kitchen and wine cellar.
Autumn dish 2023
Pink rack of lamb on ratatouille and olive gnocchi
Tender pink saddle of lamb meets Mediterranean ratatouille, accompanied by aromatic olive gnocchi. A fusion of culinary delights that enchants palates.
A daily changing lunch menu as well as an all-day menu invite you to enjoy a fortifying meal. Of course, a hearty and at the same time refined autumn dish with regional and seasonal ingredients is not to be missed.
How it works:
Clean the rack of lamb and sear well. Season with salt, garlic, rosemary and Dijon mustard. Place in the oven at 90 degrees for approx. 25 min. (longer or shorter, depending on size.) Best with a core temperature of 56 degrees.
Peel 400g potatoes and cut into thin slices. Pour in approx. 0.25l cream. Add salt and thyme. Cook at 160 degrees for 45 minutes in an ovenproof dish.
Cut pancetta into fine cubes, add pre-blanched beans and sauté briefly. Season with savory, salt and garlic.
Cut the shallots into brunoise and sauté in honey. Deglaze with port wine and pour in veal jus. Simmer gently for about 40 minutes. Thicken the jus with white roux if desired.
Guests can indulge in culinary delights in the cosy parlour of the Eichenheim, which in summer scores with a spacious terrace with a magnificent view of the Kitzbühel mountains. Of course, this includes not only good food, but also outstanding wines - from Austria and all over the world.