Country inn Adler

Dani and Paula Jann's Adler follows the rules of upscale, renowned gastronomy. More than ever, however, the focus is on the region: with game from local hunting, brown trout from the Muota, homemade alpine cheese ravioli and a "Landamme" platter on which local fillet of beef, veal and pork is served. In spring, when the snow disappears again, the Gitzi is not far away. Braised, roasted, as a burger, sausage or liver. Romana Jann, the trained confectioner and cook, conjures up delicious desserts on the plate at any time of year. Daughter Laura and mother Paula pamper guests in the cosy guest rooms and advise them with their broad expertise.