Waldschenke

Lots of wood around the hut. Be amazed: Those who arrive at the forest inn are confronted with a genuine "Gailtaler Kesen" from 1853, a specially constructed barn where fodder and hay can dry even in the rain. The Kesen, which was blown over in the valley by a storm a few years ago, was brought here, rebuilt, and fitted with a kitchen and a guest room made of Swiss pine, known to promote relaxation and sociability. The host and innkeeper Andreas Spivey has also been blown here by the wind, from Northampton through Berlin to Kötschach. After initial careers as a baker, photographer, alpine herdsman, and ski instructor, he is now an innkeeper by passion. You can taste it. In front of the door, Spivey's private suppliers cluck: a colorful group of chickens of old breeds, from Grausperber and Königsberger Blauen to Sussex and
Swedish flower chickens. And here – almost – everything is made in-house, from Kaiserschmarren to
egg liqueur, along with schnapps made from Swiss pine and gentian, and liqueurs with red wine and raisins, for which the forest inn is widely famous.

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