Culinary delights at the highest level
Since 1985, s'Pfandl in Reith near Kitzbühel has stood for enjoyment, regional specialities and original delicacies. The charming restaurant became famous - as its name suggests - thanks to the huge cast-iron pans in which the hearty Tyrolean home cooking is served.
Autumn dish 2023
Rack of lamb in a pumpkin seed crust on thyme polenta and paprika beans
Tender rack of lamb, encased in golden pumpkin seed crust, rests on fragrant thyme polenta. Accompanied by colourful paprika beans, this dish unfolds a harmonious play of flavours and textures.
Equally popular with guests is the recommended menu, which changes every fortnight and features regional as well as international specialities.
How it works:
Heat a saucepan with a little olive oil and fry the lamb bones, add the finely chopped root vegetables (carrot, celery, onion and leek), tomato paste and fry, deglaze with red wine, add 1 litre of water, boil, season with rosemary, salt and garlic and strain. Season the rack of lamb with salt and pepper, heat some olive oil in a pan and sear the saddle on both sides, brush with Dijon mustard, roll in pumpkin seeds and finish roasting in a preheated oven 180 degrees depending on the cooking level, remove and let rest.
Polenta:
Heat 200ml milk with water in a saucepan, add 150g corn semolina and 100g diced pumpkin and cook, stirring constantly until creamy, add more milk if needed, season with butter, salt, nutmeg, and Parmesan and set to the side. Boil a bunch of green beans briefly in salted water, rinse and cut into small pieces. Also cut a red pepper into small pieces, heat a pan with a little olive oil and sauté the beans with the pepper, season and serve.
Since 1985, the Pfandl has stood for real enjoyment, authentic regional specialities and creative delicacies. Especially in winter, the crackling fireplace spreads a special magic, it can hardly be more cosy. The eye can get stuck on one or two rarities that have been collected over the years, mostly valuable gifts from regular guests such as the antlers of an African water buffalo or an antelope, and something is always added.
The renovated wine cellar not only serves to store fine wines, but also invites guests to get together in a cosy atmosphere.