For overnight guests and visitors
Culinary culture with character
Whether a generous breakfast, a hearty lunch, afternoon coffee with homemade cake or a fine dinner: look forward to expertly prepared food and drink, served in the welcoming dining rooms or on the panoramic terrace. There's room for celebrations and events, too.
Since 2019, our head chef Josef Kiss-Haueis has shaped the culinary signature of Gasthof Kronburg. Convinced of the merits of traditional Tyrolean cuisine, the experienced chef and team player revives recipes once thought forgotten – creating delicacies such as the popular "Kronburg-Pfandl" or seasonal highlights with asparagus, chanterelles, game and pumpkin.
We are a member of
Fully focused on regionality
Our philosophy: shopping,
cooking and enjoying sustainably
Our own farm
„Gesegnete Mahlzeit“ is the saying at Gasthof Kronburg, and for good reason. The kitchen uses tasty produce from the farm of the Sisters of Mercy of Zams – pasteurized milk, natural yogurt and tender veal, for example. With further delicacies, the order aims to steadily expand its role as a producer for the inn.
Selected suppliers
All other ingredients travel as short a distance as possible, too. Purchasing follows the seasons, meaning seasonal and regional availability. Meat, potatoes and eggs come from Schönwies, many high-quality products from Austria and South Tyrol, and the popular house wine from Burgenland. With our carefully selected suppliers, we maintain a long-term, appreciative partnership.
Crystal-clear origins
Where does it come from? On our menu we voluntarily indicate the origin of the ingredients we use. Because transparency and honesty are the best basis for mutual trust, and we believe there should be no secrets between hosts, suppliers and guests. Crystal-clear, too, is the origin of Kronburg's own spring water, which guests can enjoy as soda water.
Josef Kiss-Haueis, Gastronomischer Leiter und Küchenchef
Here you eat Tyrolean style
Regional cuisine and service
At Gasthof Kronburg we greet our guests with a warm "Grüß Gott" and wish you "An Guatn!" (enjoy your meal). Around head chef Josef Kiss-Haueis, a team of local cooks and service staff goes the extra mile to give you an authentic treat. In this relaxed atmosphere there is time to taste, savor and chat. That is another reason the traditional specialties of the regional cuisine taste so good – and the circle of regulars keeps growing.