Our inn combines Styrian inn culture with international flavors.
On summer days it gets crowded on the vine-covered terrace. The barbecue smells too delicious. Mansuet Troicher used to cook for kings and racing drivers. Today he devotes himself entirely to Styrian cuisine.
The slaughter days have been popular with friends of hearty fare for more than 30 years. Newly adapted rooms invite you to stay longer.
Tip: Slaughter days, herring feast, wine tastings in the in-house tasting cellar, wild garlic weeks, brunch, New Year's Eve trip, New Year's brunch.