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A feast for your eyes are stomach
Our guests can enjoy a range of regional specialities made from the best products and the freshest ingredients, as well as famous dishes from international cuisine. In the morning we offer a varied breakfast buffet with a fine selection of cheeses and sausages, muesli, homemade bread and pastries, eggs, fresh fruit and juices.
For dinner we offer five course menus with a choice of three main courses or a vegetarian menu, soup, warm or cold starters together with a salad buffet and tempting desserts. Children can choose from our special children’s menu. We are happy to accommodate any food intolerances or other special dietary requirements with our lactose and gluten free dishes. We also have weekly themed dinners, such as a gala dinner, fondue evening, barbeque evening in our garden (weather dependent), as well as our amazing dessert buffet. Sit back and enjoy the delicious food, attentive service and good wines at Hotel St. Georg.
Recipe: "Zillertal doughnuts"
Dough: 200 g rye flour, 200 g wheat flour, ca. 200 ml water, 1 pinch of salt, 1 egg (not essential). Filling: 250 g potatoes (peeled), 100 g grey cheese (Tyrolean speciality), 100 g curds (lean), 1 onion (finely chopped), 1 pinch of salt, 1 bunch of chives (finely chopped)
For the Zillertal doughnuts, first boil the potatoes. To make the dough, mix flour, water (egg if desired) and a pinch of salt until it forms a soft dough. Knead and leave the dough to rest for 30 minutes. Meanwhile, mash the boiled potatoes and mix with grated cheese, chopped onion, chives, salt and pepper. Roll out the dough as thin as possible into circles. Onto each circle put one tablespoon of the filling. Fold into semicircles, pressing together the edges so that the filling won’t escape during baking. Cook the doughnuts in hot clarified butter on both sides until golden brown. Serve with salad and milk.