Description

Dry Age Beef from Olang (South Tyrol)

In dry aging, the meat is matured dry on the bone.

Dry aging is an old craft and requires a lot of experience and especially time.

We get from meat sommelier Thomas exclusively the whole Dry Age back and grill for you on our charcoal grill from it different cuts. Just order in the morning and in the evening it's "Nice to meat you".

Per 100g - 6€ in addition to our 3/4 pension.

Daniel, our chef, recommends at least 500g for your pure meat pleasure.

Our team will be happy to give you more information. Order your meat pleasure directly at breakfast.

Practical information

Meeting point: Reception
Address: Schnals, IT
Bookable: No

Service

Classified as a hotel Service. No per-date Event leaves — booking is availability-based.

Signals: resourceEvent window present; title/description matches Event lexicon (workshop, tasting, hike, …)