LANDGASTHOF LINDE

At the Ebster family, hospitality has been handed down from generation to generation since 1852. Hannes, heir to the ^6th generation, with his son in the kitchen, reinvents the folklore of yesteryear with menus fusing traditional dishes with vegetarian options, just as tasty as the meaty version but without leaving the stomach heavy. In the dining room, warmed by the brown tones typical of Tyrolean inns, waitresses in dirndls wander around with generous plates, including the unmissable Zillertal baked liver. A must-try, no excuses.