Philosophy of our kitchen
Cooking with a deep awareness of the region and its roots is important to us.
And we uphold this philosophy!
Starting with breakfast with homemade jams, honey from local beekeepers, dairy products from the Ottinggut organic farm, organic breakfast eggs from the local farmer in Pürstlmoos, the fabulous aroma of freshly baked bread... right through to dinner, where spicy home-smoked venison ham, organic Lungau "Eachtling" (potatoes) and mushrooms and berries from the surrounding forests are served.
The meat of our "famous" game dishes is sourced exclusively from the Lungau region, mostly from hunter friends or from the chef Bernhard Miedl himself. We also source our beef, veal, pork and sheep regionally, mainly from the Lungau region. And in summer we refine our dishes with salads and fresh herbs from our own garden and vegetables from the Fötschl organic farm. To round off the meal, a good schnapps from the Moser distillery in Zederhaus or the "Zirberl" prepared by our chef is a must.
But enough talking - see for yourself & see you soon in the forest!