Heaven yard
Jubilant

IN THE HEAVENHOF THE SIMPLE THINGS ARE CELEBRATED:

Table culture,

WINE AND GOOD FOOD.

Wenn Rosi Harasser im Himmelhof aufkocht, sitzt jeder Handgriff.

Rosi and Erich Harasser are on a culinary high. In their Himmelhof in Schwaz, honest gastronomy is practiced in a way that is increasingly rare these days. The name Himmelhof is out of this world, and the food offered in the restaurant, which is barely a five-minute walk from the historic center of the silver city of Schwaz, is only slightly below that. The name of the establishment derives from the actual "heaven on earth," the canopy commonly used in processions. The ornamental canopy, under which church dignitaries once and now carried the monstrance in front of them, was in earlier times placed at the "Himmelhof" to take a break. At that time, Schwaz was still an outpost of the parish of Vomp, and during processions, the "heaven" with the monstrance underneath was carried by the shortest route across country from Vomp to Schwaz, accompanied by a procession of devoutly praying Catholics intoning church songs. One thing, however, has not changed in the course of time: A stop at Himmelhof is still a highly rewarding undertaking today.

The commitment and enthusiasm - one could also say the lifeblood - with which the guests of Rosi and Erich Harasser are cared for all around vouches for that. At the Himmelhof, kitchen and service are a matter for the boss. Rosi is in the kitchen, her husband Erich is the face of the Himmelhof to the outside world and with the right mixture of expertise, cordiality and wit takes care that the guests lack nothing even in the slightest. Not only friends of the cultivated kitchen, but also wine lovers come in the sky yard anyhow on their calculation. The restaurant is well-stocked in this respect, and the host, with his profound knowledge of wine, is in no way inferior. The motto of the innkeepers can be summarized accordingly as "table culture, wine and good food". The traditional Schwaz inn has been under the management of the Harassers since 1985, initially on a leasehold basis and since 2000 under ownership. "During this time, we have developed from a classic, rustic inn to an à la carte restaurant," recalls the boss. With this change, the guest premises also took on a new - more dignified, but still very cozy - look. The guest base consists of 90 percent regulars, which is an impressive testimony to the fact that there is a high risk of repeat visits to the Himmelhof. So it is not unusual for the host to call the guest by name. This contributes to the family atmosphere in the restaurant. Guests are also usually only too happy 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 again a lamb chop, another time a Hirschschnitzel or a Backhendl. What the host personally recommends in service is usually particularly well received by the pleasure-seeking guests.

we buy ours

meat

.

ALMOST EXCLUSIVELY FROM THE UMLIEGEND BAUHR.

Erich Harasser, Himmelhof landlord

.

The ingredients for the dishes that make the hearts of lovers of home-style cooking 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 when it comes to wines, the innkeeper doesn't stray far afield, preferring Austrian wines on the table, followed by Italian. The recipes for the dishes served at Himmelhof often come from old cookbooks. Rosi Harasser contributes her modern interpretation to the traditional recipe and thus creates dishes that unite the past and the present. An all around round thing. In the kitchen, however, the focus is always on the product, no unnecessary frills, no showmanship, simply honest cuisine. Because it's always in season. "If the quality is right, then many people today are also willing to pay a few euros more. People also ask where the products come from. It's no longer just about the price," says Erich Harasser, noting an increased awareness of quality. "If I buy mutton from a local farmer, it costs more than if I use meat from New Zealand," the restaurateur continues. Apart from the fact that this is not illogical in economic terms, this example exposes the peculiar developments of globalized trade. In this respect, one may be completely reassured in the Himmelhof, because here the winged word applies without restriction: Why roam afar when good things are so close?

In 1985

the Harassers took over the Himmelhof.

Successful role reversal
In the Himmelhof, Erich and Rosi Harasser already performed an interesting role reversal 25 years ago. Initially, the trained chef Erich Harasser still swung the wooden spoon himself and Rosi served the guests. The change of scenery came about due to the pregnancy of the hostess.
The two passionate restaurateurs got to know each other in a restaurant in Innsbruck. That is why Rosi and Erich often prepare the dishes together in the kitchen and take care of the mise en place. In the beginning, the unfamiliar new role was a challenge for Rosi Harasser, but she mastered it without a hitch. Today, she goes about her cooking with confidence and composure and doesn't waste many words. They are hardly needed in such a well-rehearsed team, as it can be almost only a married couple.

Rindswangerl, one of the specialties prepared with much devotion in the Himmelhof, are cut from the head of beef. The meat is tender and is wonderfully suitable for roasting and braising. This is exactly what Rosi Harasser has in mind. The farmer, who runs his farm barely ten minutes by car from Himmelhof, vouches for the highest quality of meat. The compact meat is braised a real and often underestimated poem, which disintegrates on the tongue in buttery soft goodness and is also intense in flavor. The dish can also, if one comes at the butcher of confidence to Rindswangerl, with the attached recipe easily re-cooked.

In the restaurant there are 50 seats and a small, but finely stocked bar, in the garden there are another 45 seats, which invite especially in summer to let the soul dangle and to learn what the landlord can recommend that day. In any case, the Himmelhof in Schwaz is worth a detour in any season. The dishes, drinks, service, ambience, in short, the overall impression is right. So everything is arranged that one ends the visit in high spirits: Himmelhof jubilant, satisfied, delighted.

Braised Rindswangerl
with red cabbage and polenta

Ingredients for 4 people:

  • 2 beef cheeks
  • Salt
  • pepper
  • Oil for frying
  • 3 carrots
  • 1 onion
  • 1/2 stalk of leek
  • 1 tablespoon tomato paste
  • ¼ l red wine
  • 1 clove of garlic
  • some beef broth
  • Lorbeer, thyme

Preparation

Season the beef wieners, brush with mustard and then sear hot on both sides. Briefly roast the chopped vegetables, garlic and tomato paste. Then deglaze with red wine and beef broth. Simmer for about three hours, adding the spices after half the cooking time. Once the cheeks are tender, remove from the braising pan. Puree the sauce with a blender, strain and season. Slice the beef cheeks and serve with the sauce, polenta and red cabbage.