Advantages of direct booking

5% bonus for weekly bookings for first bookers

Regular guest bonus up to 20%

Attractive package deals

Advantages of direct booking

5% bonus for weekly bookings for first bookers

Regular guest bonus up to 20%

Attractive package deals

Gourmet restaurant “Heimatbühne”

Independent of whether someone expects a culinary journey or only a short delicious excursion – it is fulfilled, when palate and heart meet to create a moment that will be remembered for a long time. In Martin Sieberer’s stage of tradition – the “Heimatbühne” - Austrian cuisine and regional delicacies are presented. Traditional meals like the succulent Sunday roast, the famous “Wiener Schnitzel” and “Kaiserschmarrn” comprise the menu. Since 2016, the “Heimatbühne” is awarded with 2 of the popular toques from Gault Millau.

Grandma's kitchen

A maximum of 25 people find place on the culinary stage to wallow in the past, where flowery plates and colourful checked tablecloths remind of the Sunday lunch at Grandma's. Alpine cuisine, characterized by simple and tasty dishes with a strong focus on regionality, leaves the guests to expect only the best: the juiciest roast, the fluffiest dumpling and the sweetest “Beerenschmarrn”, that grandmother has ever brought on the table.

Table Reservation

Numerous awards for the “Heimatbühne” at Hotel Trofana Royal:

Cook at home

Paznaun roast lamb

1 leg of lamb approx. 1.5- 1.7 kg off the bone
Vegetable oil
Salt, pepper, thyme, rosemary, garlic
String to tie together

Take the lamb off the bone and wash; marinade in the oil, herbs and seasoning. Roll up the leg and tie it up. Seal the meat quickly on all sides and then place in an oven at around 80° for around an hour. The roast should have a core temperature of 57°. Before serving it is best to grill the meat quickly or sear it in a pan and then season. The best thing is serving the roast lamb in slices at the table.

"Kaiserschmarrn" with berries

4 eggs
0,5 l milk
250g flour
150g sugar
300g berries (blueberries, strawberries, raspberries)
Butter for baking
1 pinch salt
vanilla sugar, lemon zest
rum

Whisk the milk and flour until smooth. Add the eggs and stir with a fork until the yolks split open.
Add a pinch of salt, some sugar and the flavourings. Heat the butter in a pan, pour in the dough
about 2-3 cm high, scatter the berries on top, cover and fry for a few minutes. Using a fork, tear the mixture into large pieces. Add the remaining butter and sugar and caramelise. Flambé with the rum, arrange on a serving platter and dust with icing sugar.