Gluten-free is not a fad for us.

Today, gluten-free is a phenomenon that’s trendy in big cities and small towns alike. But the Drumlerhof Hotel has been gluten-free for years due to one simple fact: Ruth Innerhofer, one of the proprietors, was diagnosed with gluten intolerance over twenty years ago. In order to avoid spending her life eating only side dishes, she cultivated her own personal vision of gluten-free cooking. Year after year, she designed and tried out new recipes. Today, Drumlerhof guests enjoy a whole array of gluten-free choices: fresh bread, delicious Schlutzkrapfen ravioli, all different kinds of gnocchi, pizza cooked in a wood-fired oven, poppy-seed strudel, various sorts of cakes and tarts, crostini in the morning and breadsticks at cocktail hour. Ruth does it all with love and appreciates that even those guests who are not gluten-intolerant enjoy the gluten-free buffet. There must be a reason, don’t you think?

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