Laid table with fine dishes at the Greenvieh restaurant in Mieming, Tyrol

CUISINE – Restaurant & Fine Dining on the Mieming Plateau

Food MenuDrinks MenuWine List

Pleasure & Passion

The Greenvieh restaurant cooks with culinary creativity yet stays delightfully down-to-earth. At lunch, in the daily recommendations, with the evening menu – a fine instinct for the exquisite and the regional of the Mieming Plateau is always part of the experience. With gourmet specials and themed weeks of local and international classics, our kitchen team shows once again: we love what we do! Here, cuisine and pleasure go hand in hand – and it simply melts on your tongue.

Freshly prepared mussels in a white wine broth from the Greenvieh kitchen
Greenvieh logo – stylised cow as a subtle background motif
“Eating is one of the four purposes of existence. What the other three are, I have yet to find out.”
— Charles-Louis de Montesquieu

Toni Woertz

General Management

Toni Woertz, General Management on the Greenvieh team in Mieming, Tyrol

Toni Woertz began his career in traditional country restaurants in the region and, after spells such as at the Carpe Diem in Salzburg under Jörg Wörther and on the Portuguese Algarve under Dieter Koschina, acquired expertise from international gourmet cuisine. Today, Toni is responsible for the overall management of the Greenvieh.

Elegant table setting at the Greenvieh restaurant in Mieming, Tyrol
Juicy grilled steak with side dishes at the Greenvieh
Homemade pasta with burrata from the Greenvieh kitchen
Freshly prepared fish with a vegetable side at the Greenvieh

René Köcher

Restaurant Manager

René Köcher, Restaurant Manager on the Greenvieh team in Mieming, Tyrol

René has been part of the Greenvieh team since 2018 and finally took over the restaurant management in 2020. After completing his training in the Tyrolean lowlands, he honed his skills in several hotels, including the Sport- und Wellness-Residenz Alpenrose, where he worked for two years as deputy restaurant manager. His expertise is rounded off by his further training as a certified sommelier in Austria.

Aromatic curry dish from the Greenvieh kitchen
Crispy pork knuckle fresh from the oven at the Greenvieh, Mieming
Traditional Martinmas goose with red cabbage at the Greenvieh, Tyrol
Exclusive champagne selection in the Greenvieh climate cabinet

Philipp Happ

Head Chef

Philipp Happ, Head Chef on the Greenvieh team in Mieming, Tyrol

In the kitchen, Toni Woertz is supported by Philipp Happ, who is responsible for the à la carte cuisine. He began his training in the hotel kitchen of the Alpenresort Schwarz and joined the Greenvieh in 2015 after gaining experience in fine dining. One of his earlier stations was the kitchen of Hannes Hell's "Metzger Wirt" in Uderns / Zillertal, where he worked as sous chef.

Convivial Fondue Chinoise at a laid table in the Greenvieh, Mieming
Artfully plated dessert from the Greenvieh kitchen
Sweet dessert to finish at the Greenvieh restaurant
Fresh pasta dish at the Greenvieh on the Mieming Plateau

Lara Hirzinger

Chalet Management & Bar

Lara Hirzinger, Chalet Management & Bar on the Greenvieh team in Mieming, Tyrol

Lara has supported our team since 2021 as Chef de Rang and, since 2024, as service manager for events at our Greenvieh Chalet. A passionate host – whether à la carte, at banquets or for special events – she is distinguished above all by a trained eye for detail and the ambition to offer every guest a special experience. Lara's second great passion is the bar: as a certified bartender, she loves mixing creative cocktails, playing with new flavours and creating drinks with character.

Exquisite dessert highlight from the Greenvieh kitchen in Tyrol