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Wonderful treasures of nature
Sustainability first of all
The roots of our chef Hannes Rainer!

Already as a boy I appreciated the preciousness of the nature. This was and still is the basis of my healthy and traditional cuisine!
During my whole childhood I spent my holidays with my grandfather and his sister in our on-site Ontratt farm working as a shepherd and cheesemaker. Out there you understand why it is so important to bring the cattle to the pasture and to allow them to get fresh air. The lush alpine meadows and the growing herbs are ideal for a milk rich in nutrients, which is used for the production of cheese and butter. The taste and the goodness of traditional made products are unique.

Also young cattle need to spend the summer months in the alpine pastures. In so doing, their meat get tender and receive a particularly fine marbling. Our chalet still has an oven, where I bake the original South Tyrolean „Schüttelbrot“ with self made sourdough.   It is sweet with caraway, anise and fenugreek and does not contain any preservatives or flavor enhancer – pure nature. Such products  are a must, and I am proud of it.
The 4 Star nature hotel with gourmet food

We focus our attention on the appreciation of the nature and the substainability following the example of our parents and grandparents. The work at the farm and at the alpine pasture, the farming of the pastures, even growing corn, these and much more belongs to our nature hotel. And it is exactly like this we want to leave it and carry on. That's why we love to use  products  from our own cultivation in our gourmet kitchen. Quality starts from the roots, and that's why our kitchen is what it is.