Traditional Alpine charm fills the rooms of this farmhouse, which is over 500 years old and has been in the Bacher family since 1892. At its heart is the Rauchkuchl ("smoke kitchen"), from which the restaurant takes its name. Here, time-honoured culinary traditions live on over an open fire beneath a soot-blackened ceiling. Tobias Bacher is an ambitious chef with a laser focus on local ingredients – some from the restaurant's own garden. The seasonal surprise menu features memorable dishes such as chanterelle risotto with basil pesto and Parmesan foam, or flame-grilled saddle of venison. At the start of the meal, diners are served delicious bread from the family's village bakery. In the wine cellar is a fine selection of Austrian and South Tyrolean wines. Service is warm and personal, with Theresia Bacher, representing the older generation of the family, also taking evident pleasure in looking after guests. Tip: For an overnight stay, there are charming guestrooms that transport you back to a bygone era.