HOME-MADE IN TYROL’S HOTEL FOR EPICUREANS

HOME-MADE IS BEST AS THERE SIMPLY IS NO BETTER WAY TO PREPARE FOOD

As authentically sustainable gourmet hotel in Tyrol it is a personal concern of our family to always know where the ingredients for our gourmet menu come from. This is why chef-de-cuisine Stefan Egger and his team prefer to create their meals with homemade ingredients and only buy these from local suppliers. True to the motto "Do it yourself", we give free rein to our creativity and innovative strength – to the benefit of our guests! Of course, we are focusing on regionality here as well.
 

GIN

For instance, when producing our delicious homemade gin we collaborate with the distillery Stiegenhaushof from Schwendau. Together we have developed the gin of good taste. We serve it at our bar with Fentimans HERBAL TONIC, a rosemary branch, lemon and juniper berries.

HONEY

It is important to our Stefan, who acquired his hunting licence more than 30 years ago, to contribute to a functioning ecosystem – that's why he supplies our hotel with fresh venison from our own hunting grounds. We do not only process venison as an ingredient for the five-course select-menu, our guests will also find selected venison specialities, such as the hearty, homemade deer sausage, at the breakfast buffet.

MARMELADES AND CHUTNEYS

For real connoisseurs and friends of good taste, we also offer all possible variations of sweets and spices in jars. Depending on what the local fruit and vegetable garden or dealer has to offer, we create a wide variety of jams and chutneys.

MILK PRODUCTS

We purchase our milk products exclusively from the Lengauhof in Ginzling and the Erlebnis-Sennerei Zillertal dairy, where hay milk is processed into high-quality products. This is the basis for finest cow, sheep and goat cheeses, alpine butter, cream, curd cheese, yoghurt in various flavours as well as for alpine, goat and buttermilk. 

FRESH FISH

Our chef-de-cuisine Stefan is a true all-rounder. In addition to hunting, the passionate hobby fisherman also enjoys the peace and quiet of the Zemmbach stream in Ginzling in the Ziller Valley that is known as a fly-fishing paradise for local trout and char. Since Stefan cannot cover all our demand himself, we also collaborate with the local supplier Questers® Feine Fische Mariazell.

GAME

It is important to our Stefan, who acquired his hunting licence over 30 years ago, to contribute to a functioning ecosystem – that's why he supplies our hotel with fresh, venison from our own hunting grounds. We do not only process venison as an ingredient for our five-course select-menu, our guests will also find selected game specialities, such as the hearty, homemade deer sausage, at the breakfast buffet.