Wenn Rosi Harasser im Himmelhof aufkocht, sitzt jeder Handgriff.

Rosi and Erich Harasser are culinary heavenly. In their Himmelhof in Schwaz honest gastronomy is practiced, as they are nowadays increasingly rare. The name of the Himmelhof is not of this world, and only slightly below is the food in the restaurant, which is less than five minutes walk from the historic center of the silver city of Schwaz, to settle. The name of the house derives from the actual "heaven on earth", the canopy used in processions. The ornamental roof, under which the dignitaries once and now held the monstrance before them, was in former times parked at the "Himmelhof" for a stop. At that time, Schwaz was still an outpost of the parish of Vomp, and in processions one carried the "sky" with monstrance, including the shortest path across the country from Vomp to Schwaz, accompanied by a train of devoutly praying and church songs by intoning Catholics. However, one thing has not changed over time: a stop at the Himmelhof is still a highly rewarding undertaking to this day.

This is guaranteed by the dedication and enthusiasm - one could also say that is the lifeblood - with which the guests of Rosi and Erich Harasser are looked after all round. In the Himmelhof kitchen and service are a matter of the chefs. Rosi is in the kitchen, her husband Erich is the face of the Himmelhof to the outside and cares with the right mix of expertise, warmth and humor that there is nothing lacking in the guests even in the slightest approaches. Not only friends of the well-kept kitchen, but also wine lovers come in the Himmelhof at least on their behalf. The restaurant is well sorted in this respect and also the landlord is the with his profound knowledge of wine in no way. The motto of the innkeepers can be steamed accordingly to the credo "table culture, wine and good food". Since 1985 the Schwazer traditional inn is under the leadership of the Harassers, first on lease, since 2000 in the possession. "In this time we have developed from a classic, rustic inn to an à la carte restaurant," recalls the boss. With this change, the guest rooms also took on a new - dignified, yet very cozy - shape. 90 percent of the guests are regulars, which impressively shows that the highest risk of repetition is in the delay when visiting the Himmelhof. So it's not uncommon for the host to call the guest by name. This contributes to the family atmosphere in the restaurant. Most of the time, guests like to follow the daily recommendations that Rosi and Erich Harasser have prepared together. These four to five dishes vary daily. Sometimes there is a Fiakergulasch, then another lamb chop, another time a deer steak or a fried chicken. What the host personally recommends in the service is usually very well received by those who are looking for pleasure.




Erich Harasser, Himmelhof host

The ingredients of the dishes, which make hearts of lovers of home-style cuisine beat faster, are, as befits a house of this kind, largely regional and thus seasonal. "We buy our meat almost exclusively from the surrounding farmers," says Erich Harasser. Even with the wines, the landlord does not stray into the distance, because Austrian wines are preferred, followed by Italian ones. The recipes for the food in the Himmelhof often come from old cookbooks. Rosi Harasser contributes her modern interpretation to the traditional recipe, creating dishes that combine past and present. An all round thing. In the kitchen, however, the focus is always on the product, no unnecessary bells and whistles, no showmanship, just honest kitchen. Because she always has season. "If the quality is correct, then many people today are happy to put down a few euros more. People also ask where the products come from. It's no longer just about the price, "says Erich Harasser, pointing to increased quality awareness. "If I buy sheep meat from a local farmer, it costs more than if I use meat from New Zealand," continues the restaurateur. Apart from being economically illogical, this example reveals the peculiar developments of globalized trade. In this respect, one should be completely reassured in the Himmelhof, for here the unanimous saying is: Why wander into the distance, when the good is so close?


the Harassers have taken over the Himmelhof.

Successful role reversal
In the Himmelhof, Erich and Rosi Harasser have already done an interesting role reversal 25 years ago. In the beginning, skilled chef Erich Harasser himself swung the cooking spoon and Rosi served the guests. The change of scenery happened through the pregnancy of the hostess.
The two passionate restaurateurs met each other in a restaurant in Innsbruck. That is why Rosi and Erich often make preparations together in the kitchen and take care of the Mise en Place. At first, the unfamiliar new role for Rosi Harasser was a challenge, but she mastered it without hesitation. Today, she gets to work confidently and calmly while cooking and does not lose many words. They need it in a well-rehearsed team, as it can almost be just a married couple, hardly.

Rindswangerl, one of the specialties prepared with much devotion in the Himmelhof, is cut out of the beef head. The meat is tender and is wonderful for roasting and stewing. That's exactly what Rosi Harasser has in mind. The farmer, who lives barely ten minutes by car from the Himmelhof, guarantees the highest meat quality. The compact meat is stewed a real and often underrated poem, which disintegrates on the tongue in buttery delight and it is also intense in the taste. The dish can also, if you come to the butcher of confidence in Rindswangerl, boil easily with the enclosed recipe.

In the restaurant there are 50 seats and a small but well stocked bar, in the garden there are another 45 seats, especially in the summer to invite you to unwind and learn what the host can recommend on this day. The Himmelhof in Schwaz is definitely worth a visit in any season. The dishes, drinks, the service, the ambience, in short, the overall impression is correct. So everything is done, that one concludes the visit in high spirits: Himmelhof exultant, satisfied, cheerful.

Braised Rindswangerl
with red cabbage and polenta

Ingredients for 4 persons:

  • 2 cattle cheeks
  • salt
  • pepper
  • Oil for frying
  • 3 carrots
  • 1 onion
  • 1/2 stick leek
  • 1 tablespoon tomato paste
  • ¼ l red wine
  • 1 clove of garlic
  • some beef soup
  • Laurel, thyme


Season the Rindswangerl, sprinkle with mustard and then sear on both sides. Fry the sliced ​​vegetables, garlic and tomato paste for a short time. Then deglaze with red wine and beef soup. Soften for about three hours, add the spices after half the cooking time. Once the cheeks have softened, remove from the pan. Puree the sauce with the blender, pass and season. Slice the Rindswangerl and serve with the sauce, polenta and red cabbage.