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Food and Drink at 1477 Reichhalter
A small breakfast, lunch, dinner, refreshing home-made lemonades and after-work drinks. Then and now: travellers stop for a break, people step in and take a step back from their busy lives, souls get restored. Enjoy food and drink in good company, accurately chosen and carefully prepared. Nothing is a coincidence.... or maybe it is?
We're honoured to be recognized by the Monocle Restaurant Award - for that special something you can't quite put into words.
View menu
A small breakfast, lunch, dinner, refreshing home-made lemonades and after-work drinks. Then and now: travellers stop for a break, people step in and take a step back from their busy lives, souls get restored. Enjoy food and drink in good company, accurately chosen and carefully prepared. Nothing is a coincidence.... or maybe it is?
We're honoured to be recognized by the Monocle Restaurant Award - for that special something you can't quite put into words.
View menu
Philosophy
Pure, simple, emotion. You feel like you are dining in Andreas' home. Guests are treated like friends and feel welcome from morning to evening at the family run 1477 Reichhalter.
Pure, simple, emotion. You feel like you are dining in Andreas' home. Guests are treated like friends and feel welcome from morning to evening at the family run 1477 Reichhalter.
Breakfast
Fruit from our own fields, butter and honey from selected alpine farms, brioche and rolls freshly kneaded and served straight from the oven to the table. Here you can praise the day before nightfall.
Monday to Saturday
8:00 - 10:30 am
Fruit from our own fields, butter and honey from selected alpine farms, brioche and rolls freshly kneaded and served straight from the oven to the table. Here you can praise the day before nightfall.
Monday to Saturday
8:00 - 10:30 am
Lunch
Home-made and seasonal dishes on a small, refined, monthly changing menu – traditional inn cuisine meets modern interpretations, South Tyrolean classics meet international influences. In our historic dining room, locals and guests come together.
Monday to Saturday
12 - 2 pm
Home-made and seasonal dishes on a small, refined, monthly changing menu – traditional inn cuisine meets modern interpretations, South Tyrolean classics meet international influences. In our historic dining room, locals and guests come together.
Monday to Saturday
12 - 2 pm
Dinner
We serve culinary highlights and South Tyrolean wines around rustic tables: regional ingredients, thoughtfully crafted into creative compositions. A living tradition of hospitality ensures an enjoyable evening.
Monday to Saturday
6 - 9 pm
We serve culinary highlights and South Tyrolean wines around rustic tables: regional ingredients, thoughtfully crafted into creative compositions. A living tradition of hospitality ensures an enjoyable evening.
Monday to Saturday
6 - 9 pm
Head Chef Andreas Heinisch
For eight years, Andreas has been serving traditional inn cuisine at Reichhalter, enriched with Mediterranean influences and continually reimagined with creativity. A core principle of his work is the respectful and sustainable use of ingredients, reflected, for example, in a nose-to-tail approach that makes use of the whole animal. Despite international influences, he remains committed to traditional preparation methods, as well as to seasonality and regionality. With carefully selected, high-quality ingredients, he brings out distinctive flavors - always guided by the ambition to realize each dish with both precision and emotion.
For eight years, Andreas has been serving traditional inn cuisine at Reichhalter, enriched with Mediterranean influences and continually reimagined with creativity. A core principle of his work is the respectful and sustainable use of ingredients, reflected, for example, in a nose-to-tail approach that makes use of the whole animal. Despite international influences, he remains committed to traditional preparation methods, as well as to seasonality and regionality. With carefully selected, high-quality ingredients, he brings out distinctive flavors - always guided by the ambition to realize each dish with both precision and emotion.
Events
Special collaborations and guest chefs add regular highlights and fresh impulses to our calendar.
Whether alone, as a couple, or for a private event of up to around 50 guests - we look forward to welcoming you.
Special collaborations and guest chefs add regular highlights and fresh impulses to our calendar.
Whether alone, as a couple, or for a private event of up to around 50 guests - we look forward to welcoming you.
