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Traditional. Tasty. Tyrolean.

Singer’s culinary look back

You can expect one indulgent highlight after the other here in Berwang – and it’s been that way since 1928.

Anyone who has been to Hotel Singer in Berwang knows: indulgence is always the order of the day here. Our well-coordinated kitchen team comes up with creative delicacies that we serve you at one of our hotel’s own restaurants every day. The “traditional goose liver in Sauternes jelly crust” has been on our menus since the 1980s. The recipe was the invention and great secret of our long-time chef Peter Holzknecht, who unfortunately passed away a few years ago. After his retirement in 2004, he passed the recipe on to hotel manager Florian Singer alone. Chef Thomas Kunath modernised and further developed the recipe, adapting it to the contemporary taste. Today the restaurant is more up to date than ever, just like a piece of roasted goose liver. Choose this special dish for your wedding menu at Hotel Singer, your wedding hotel in Tyrol, and embark on an unforgettable journey of taste. Why not pair it with the right wine? You will find the perfect accompaniment stored right in our wine cellar.

A culinary retrospect