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CAFE & RESTAURANT SEERAST
“Eating is a need, tasting is an art”.
What could be nicer than taking a break with a good cup of coffee, and letting the bustle of daily life pass you by? Our welcoming bar is an invitation to stop and relax. Our bar-restaurant is very close to the Seeweg (promenade round the lake) and is open from 7:00 a.m. until the evening.
At our cake counter, you’ll find a selection of homemade cakes every day, including of course the famous South Tyrolean apple strudel. We also serve light snacks throughout the day. Enjoy a beautifully made ice cream on one of our sun terraces.
At lunch-time, we serve delicious South Tyrolean cuisine, including homemade pasta specialities and game dishes prepared for you by Walburg, hotel proprietor and expert hunter.
OPEN FROM MORNING TILL NIGHT
WE TELL YOU A RECIPE Braised and roast chamois
Ingredients
Method Tie the joint quite loosely with kitchen twine and season with salt and pepper. Heat the oil in a suitably sized pan and brown the joint quickly on all sides. Add the washed and coarsely chopped vegetables and let them brown slightly.
Add the tomato paste and the remaining spices and blend with the red wine. Then pour over the vegetable broth. Let the pot simmer without a lid, either at 200 °C in a preheated oven or on top of the stove. After about 15 minutes, replace the lid and lower the heat of the oven to about 160 °C. Allow the joint to cook for 1 to 1.5 hours, turning it once or twice more.
Remove the meat from the pot and wrap it in aluminium foil. Filter the sauce through a sieve and dilute it a little to taste. Before serving, mix the cornstarch in a little cold water and use it to thicken the sauce. Carve the joint and serve it with the sauce. The best side dishes are red cabbage and egg spätzle.
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