Local and fresh, homemade and handmade. The daily special, written in chalk on the blackboard, is there to tempt diners. The weekly menu shows the seasonal delicacies that are to be served up. In summer there are colourfully fresh salads, mushrooms and berries from South Tyrol. Autumn offers chestnuts and fruits, as more substantial dishes of game, cranberries and sauerkraut appear. Meat and fish are also local and fresh: braised veal cheeks and house-marinated char express our classic cuisine.

Quality is the watchword. From ceiling to floor, from the chair coverings of loden material to the napkin creations, everything has been carefully selected. The wood-panelled dining areas, the old and new wooden floors, the vaulted aisles and the comfortable terrace all bear the unmistakable signature of your hosts, the art-loving, tradition-conscious Laimer family of Rabland. Great attention has been paid to every detail in quality and design: this quality is continued in the restaurant, which has received numerous awards from Gault Millau, Gambero Rosso and Michelin.

Historic Tyrolean inn. The Hanswirt has long been a place to halt, previously as an establishment where merchants would change horses before selling their wares under the arcades of Meran. Good business was celebrated on the way home in the first-floor dining room.

For 400 years now the Hanswirt has served as an inn; it has belonged to the Laimer family since the 16th century. Today it is travellers who park up in front of the inn and savour the fare in the comfortable dining areas. Where once horses would rest, guests now relax and enjoy the warm hospitality in a unique setting.

Like father, like son. Georg Laimer developed and expanded the Hanswirt inn, inherited from his parents, giving it a new lustre and, in his wife Anna, finding an enthusiastic hostess. Their kingdom is the kitchen, where they produce sweet and delicious desserts, the ultimate indulgence at the close of every meal. Truly the icing on the cake!

Their son Matthias was part of the team even as a child and, as a boy, he wore a cook’s outfit just like his father. It is said that he would go from table to table in the garden on his little bike, asking guests if everything was in order. Today three generations of Laimers work harmoniously side by side in the kitchen. Georg chops the meat, Matthias prepares the pasta dough, while his little boy Jacob watches everything closely and fetches the required number of eggs from the pantry.