Agriculture
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The kitchen team led by Patrick Moser attaches great importance to the origin and quality of the ingredients. "Make as much as possible ourselves" is therefore our motto. We cook exclusively fresh in our kitchens, using the best regional, seasonal and, where possible, organic ingredients. And in addition to the steak specialties, there are of course also purely plant-based dishes of the highest quality.
Back to the real thing. Back to the taste. With this goal in mind, Karl J. Reiter started farming close to nature many years ago. Even before it became hip, we kept cattle, sheep, goats, game, pigs and chickens here. We have long been brutally local when it comes to herbs, fruit, wine, dairy products and honey. And we will continue to think sustainably in all areas in the future.
Thanks to this pioneering role, we can always rely on fresh products and ingredients. And offer our guests authentic taste in every area.
Our own meat, meat products, juices, wines, breads, jams and much more come directly from our farms, fields and gardens. Supplying the animals with natural feed from our own production is also standard.
We prefer to use seasonal and fresh produce. Because when it's ripe, it simply tastes best. But we also pickle, ferment and preserve our products.
Regional produce is essential for us, as even we cannot produce everything ourselves. That's why we rely on more than 300 selected suppliers from the local area. This ensures short distances and the products are exactly what we want.