In former times, on Sundays and holidays, guests were invited to join the abbess at her table, and they all ate royally. Today we enjoy upholding this hospitable tradition.

The Sonnenburg arrangement of food from 1709 is actually an important source for researching Tyrolean cuisine. Here, it was not only precisely specified which dishes came onto the table in the course of the year with their respective working days, holidays and fasting days, but also how these dishes were to be prepared. Our chef likes to be inspired by this knowledge and interprets the old recipes and menus with a modern, lighter touch. Although many Sonnenburg guests undertake strenuous hikes in the magnificent mountain world of South Tyrol, the calorie consumption should by no means reach that of an abbey servant from the year 1709.

In addition to the harvesting procession through the castle’s own kitchen garden every morning, the arable land register from the year 1296 provides valuable assistance in the search for the “right” raw material suppliers. Almost 500 former Sonnenburg manors – ranging from the rear Antholz Valley to the South Tyrolean lowlands – are listed. Thereby, we can offer our guests wine, cheese, cereal and meat, all produced by farmsteads that have already enhanced menus during the abbey era!