We want to treat our guests to the local tastes and regional dining culture of Stubaital. With this we not only support our local agricultural, but also reduce transportation routes and packaging waste. The seasons set the rhythm for our seasonal cooking. This is good for the environment and our health. We get the beef, pork and fawn meat from our senior chef.
Out of love and respect for the animals, our 15-20 pigs get to live on the alpine pasture in summer. The best cuts of tenderloin are offered in the restaurant, the rest is made into bacon. Everything is used and consumed. We have been working with the local farmers from Stubaital for many years now and that’s where we buy the products we cannot produce ourselves, such as veal from Neustift or lamb and mutton from Andre Knoflach.
A special delicacy are the quail and quail eggs from Anita Siller, the first organic quail farmer in Austria. For more than 50 years we have been sourcing our vegetables from Franz Haider from Thaur, our great-grandmother already bought her vegetables there. Alexander Hörtnagel from Fulpmes keeps surprising us with many pure breeds and unusual varieties of vegetables. Enjoy our “Stubai gems” in "Der Hoferwirt" tavern or at our Tschangelair Hut between Neustift and Stubai Glacier.
