A series of culinary experiences are at the heart of Eriro’s F&B programme for 2025. The nine-suite hideaway in Austria’s Tyrolean Alps, with a restaurant led by Head Chef Alexander Thoss, aims to engage its guests with a series of experiences, including outdoor foraging, fire-cooking immersions and age-old alpine techniques such as curing and fermenting.
Thoss, who left a neuroscience master’s degree behind to follow an instinct for cooking, has led the restaurant to become one of the most progressive culinary destinations in the region, a feat achieved by utilising practices like a hyper-local sourcing, whole plant and nose-to-tail cooking, and an obsessive approach to fermentation to ensure no ingredient is wasted.
In addition, Eriro’s culinary ethos honours local traditions, featuring dishes including bread dumplings, braised meats, and Kaiserschmarrn, but reimagined through a modern lens. Menus evolve with the seasons and range from an eight-course tasting experience featuring wild-foraged lichen, smoked mountain trout, or pine-flavoured ham, to BBQ feasts cooked over an open fire using sustainably harvested local wood.
Dishes are created in close relationship with local producers, many of whom grow exclusively for the property. Biohof Lumperer, a nearby organic farm, cultivates rare ingredients such as Tyrolean physalis and alpine ginger. Schwammerlhof, a single-producer mushroom grower, supplies lion’s mane and oyster mushrooms from a few valleys away, while game is delivered by local hunters – with the kitchen using everything from loin to liver to lung.
“Cooking should be playful,” Thoss says. “But it should also be purposeful. We’re not here to follow trends – we’re here to cook well, eat well, and stay rooted to the place we’re in.”
