20 August 2021
Post originally written in: Deutsch Information An automatic machine translation. Super fast and almost perfect.

Fresh wind from the vegetable field: At Lansersee you can not only swim, you can also eat well. For some time now, you have been served vegetables and herbs from your own field, among other things. A good reason to pay Daniel Rhomberg, the mastermind behind the farm-to-table concept, a visit


The Lansersee is a picturesque bathing lake in the low mountain range south of Innsbruck at the foot of the Patscherkofel. A bathing lake, however, that promises much more than just cooling off. In 2016 Daniel Rhomberg took the reins here (we reported on it here on the blog), carefully restored the old and designed something new.

The gastronomic offer was also redesigned. There are now two restaurants on the shore of the lake: the kiosk for quick meals for bathers (everything from chips to hummus to falafel sandwiches, plus ice cream and drinks, of course). And the Japanese-inspired, international cuisine of the Koi Bar in the main building.


The main building dates back to 1963 and has been repeatedly adapted to the current needs of the time. The upper floor is now used as a function room for conferences, weddings and events. The glass walls provide a view of the lake, sofas and artwork create a great atmosphere. In the basement, next to the sanitary facilities, is the restaurant and the associated terrace with the best view.


As so often in recent years, this concept is also due to a lockdown idea. To the lake property of the family belongs namely quite a bit of land around it, which was formerly leased as agriculture. In the last decades, however, nothing was cultivated anymore and the focus was purely on maintaining the green areas. Until the spring of 2020, when Daniel began to put his ideas for a small farm for his own gastronomy into practice.

Three fields were planted and lessons were learned from the first attempts. Not everything always went smoothly: in the first year, 400 lettuces were ripe at the same time. Fortunately, the solution was very close: a small farm-gate sale at the entrance of the area and the problem was solved. This year, care was taken to spread the varieties over time. The "weather variable" remains: When it rains a lot, the vegetables just sprout, but the bathers prefer the sunshine... After good rainy days, a lot of vegetables end up in the kitchen, but demand tends to increase when the sun is shining. So when it comes to self-catering, you have to stay flexible - and preserve vegetables. Daniel's focus here is primarily on fermentation. A first sample is already on the menu: PakChoi Kimchi.

The cultivation of the vegetables was approached professionally from the beginning: soil analyses were carried out and consultations were held with the farmers in the area, who are also suppliers of other products. For example, the eggs come from the Noringerhof in Lans, the dairy products from Seeber Courtyard. Daniel, who actually studied architecture in Vienna, is currently training to become a skilled agricultural worker at the LFI. He talks about his training with beaming eyes, because colleagues and lecturers form a good network here and the mutual help is motivating.

That's how he came across old Tyrolean seeds, such as the Tyrolean panicle millet or old Tyrolean early potatoes. Some of it is used immediately, others he preserves. Fermented dishes go well with the Asian touch of the Koi Bar. Incidentally, father and son develop the recipes together - with a lot of inspiration from other countries. The shrimp curry, for example, is an old family recipe from Daniel's grandmother, who comes from Goa in India. But you can taste it not in the Koi Bar, but in the Tiffin Club: another culinary concept that focuses on delivered Asian specialties. If you want to know more, click through the website.


The main focus at Koi Bar is certainly the Japanese ramen soups, which are served with homemade ramen noodles. In summer there are also lemon mazemen - Japan's (cold) answer to spaghetti. The other dishes on the menu offer a trip around the world: pulpo with spring onion on radish, tiger prawns with ponzu butter, salmon teriyaki or Indian dhal.

Speaking of fish: The notorious carp from the Lansersee are not on the menu. When asked, Daniel explains that they know them personally on a first-name basis. The inspiration to name the bar after koi(a cultivated, coveted species of carp) comes from the artistic field and a photo - which now adorns the ceiling of the interior.

The best thing to do is to taste it for yourself! If you want the full taste of the fields on your plate, order the Seehof salad, for example, because apart from the oil, everything here comes from the immediate vicinity. Farm-to-kitchen-to-table, without the fuss.

Koi Bar opening hours: New!

  • Wednesday to Sunday 11:00-18:30
  • Friday and Saturday for dinner until 22:00, kitchen until 21:00


Even if the keyword farm-to-table is not yet known everywhere in Tyrol: the use of seasonal products is a fixed point on the menu for many restaurateurs. The Weiberleit in Ranggen were able, for example, to convince Gault Millau at the beginning of the year with their cuisine to award them a toque. Here, most of the products come from local farmers, while the (wild) herbs come from their own garden. The Wilderin in the heart of Innsbruck's old town must of course also be mentioned at this point - here the origin of every single product is taken very seriously and so when eating meat you even know the name of the animal. Some of the products are also available to take away in a jar (Thesi). Also the Oniriq (new location!) is known for its sustainable use of regional products (two toques). Also the Fodder cutter serves lunch at Franziskanerplatz (and new: at MCI, inner courtyard of the former post office) in reusable glasses with many regional products. Last but not least, at this point the Innsbrucker Field Association which takes care of the "use (and recycling) of unused things" and in the course of this also delivers soups to offices, for example.

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