A taste of nature

Alpine fine-dining at eriro: Tartare on split bone marrow with mushroom carpaccio, nasturtium, egg yolk dots and wildflowers on moss base

The flavour
of mountain
origins

Tyrolean spinach dumplings with sage butter foam in hand-thrown gradient ceramic bowl on light spruce wood table, eriro alpine cuisine

Half eggshell with luminous yolk on hay in wooden bowl – dramatic light celebrating rustic authenticity of eriro gourmet cuisine

Tattooed hand pouring clear golden broth from matte black ceramic pitcher over chanterelles and elderflowers in stoneware bowl, eriro alpine cuisine

Wind and weather
on a plate

A cuisine of the origins, founded on preparation methods inspired by Alpine tradition and local ingredients. The focus is a new, exciting interpretation of treasured and familiar flavours. Menus embody the ever-changing weather conditions of the mountain in both taste and appearance: rough, rugged and powerful, or gentle, mild and delicate, the dishes are a reflection of the seasons and untamed forces of mountain nature.

Eriro fine-dining with curved spruce wood bench, wool cushion, linen napkin and hand-thrown ceramic in warm evening light

Hand placing fine crystal wine glass on rustic reclaimed wood table in sunlight – dinner preparation at eriro Alpine Hide Ehrwald

Smoking lamb chops on spruce branch bed in dark ceramic, rising aromatic smoke on rough reclaimed wood table in eriro restaurant Ehrwald

A real "fuir"
heats the stove

The way food has been cooked in the Alps for as long as anyone can remember. The fuir (local dialect for ‘fire’) of the restaurant’s open grill pays homage to the original way of life in the Alps. Impressive presentations on wood or stone, on grain or in the form of a nest, offer a multi-sensory culinary experience of the mountains through taste, smell, and visual aesthetic.