Suppliers
They are our allies when it comes to top quality. We are proud of our network of friends and partners, some of whom have been supplying us with top-quality food for many years! #friendsandpartners
Dornerhof Sibratsgfäll
The Dorner family has been running the farm at 929 m above sea level in the neighbouring village of Sibratsgfäll for over 120 years. What was once a small farm has grown into a future-orientated biodynamic farm with a great deal of commitment and passion. 25 hectares of meadows and pastures are home to around 25 cattle and 200 chickens, while 11 bee colonies pollinate the large herb garden, the many fruit trees, berry bushes and home-grown plants from the greenhouse. Anyone who sees and tastes how this form of agriculture is organised and functions will also understand why this approach is so forward-looking for us all.
Vetterhof, Lustenau
The Vetter family has been farming Lustenau soil for over 300 years. In the 1980s, Simon Vetter's parents decided in favour of an alternative form of farming and thus took on a pioneering role in organic farming in western Austria. Depending on the season, a wide variety of crops grow on the fields in the Rheintaler Ried: from aubergines, pak choi and parsnips to yellow submarine and courgettes, the team grows almost every vegetable that grows in Central Europe. They also produce crazy things, such as vodka from their own early potatoes or gin with ginger from their own cultivation. A visit to the farm shop or the weekly market in Dornbirn will leave you amazed.
Familie Greussing, Bezau
Artur and Sarah took over the farm in 2013, which until then had been run as a sideline. True to the motto "you only do well what you do well", they restructured the farm into a full-time business. The herd now numbers around 65 cows, and the farm's own breeding bull provides offspring. Goats, pigs and a horse and foal also grow up on the farm. It is important to the Greussing family to farm naturally and yet work in a modern and future-orientated way. In summer, the horn milk is processed into all kinds of delicacies on the Rüschere alp (towards Schönenbach) and also sold in the "Ronklädele" in Bezau.
Karin Kaufmann, Egg
"Mrs Kaufmann cooks" - this is not just the title of her first cookery book, it is the living credo of this busy woman from the forest. Karin discovered her love and talent for cooking as a child when she watched her mum cook. Cooking is celebrated as a sensual experience during the cookery sessions at Gasthaus Engel in Egg. In her own workshop, Mrs Kaufmann develops the recipes for a variety of spices, which are offered in the online shop alongside other delicacies. Her second cookery book is now on the market: "Cooking without frippery".
Bio-Imkerei Immawerk, Lingenau
Michael Hagspiel has dedicated himself to organic beekeeping since 2011 and looks after over 120 bee colonies that diligently collect pollen and nectar in Lingenau, Hittisau, Sibratsgfäll and Egg. He passionately accompanies his colonies through the year in harmony with nature and with consideration for their own needs. The organic apiary specialises in forest and blossom honey as well as the production of flower pollen. The treasures of the bees can be found on our breakfast buffet and on the shelves of the Ernele.
Diana Berkmann, Hittisau
The welfare of her chickens is very important to Diana Berkmann! At the farm in Hittisau, the feathered ladies can count themselves lucky: they are given plenty of space to roam, their own chicken mobile and even an "Alpine summer" in the Lecknertal valley. A whole range of delicacies is lovingly handcrafted in cooperation with regional producers: in addition to biscuits, chocolates, pasta and egg liqueur, you can of course also buy the fresh free-range eggs from the farm, which our guests enjoy at breakfast.
Soni Kräuter, Hittisau
Sonja and her father Reinhold started making herbal salts in 2009. Right from the start, they only used herbs from their own garden, without additives, flavour enhancers or preservatives. The 50 different herbs grow slowly at 800 metres above sea level, which intensifies the ingredients and especially the essential oils. The tea herbs are even grown on the alpine pasture at 1060 metres above sea level, far away from traffic and exhaust fumes. There are now 16 different products on sale. The trained herbalist also offers bread baking courses, seminars and guided tours of her large garden.
Schobel Höchstgenuss, Höchst
The Schobel family's small business in Höchst is dedicated to the art of fruit processing in all its many facets. The selected specialities deliver what the name promises. From hand-picked stone fruit, pome fruit, wild fruit, berries and walnuts, Schobel Höchstgenuss produces the finest brandies, dried fruit and black walnuts in delicatessen quality. Connoisseurs and enthusiasts look forward to a special treat every year: the black nuts, which are harvested green before St John's Day (23 June) and preserved in a complex process.
Südtiroler Speck in the Schiff
As much as we appreciate regional products, we also enjoy the bacon from our son-in-law-to-be, Hannes. Our eldest daughter, Anna-Katharina, got to know and love him during her studies in Vienna. All kinds of vegetables thrive on his parents' farm in the Antholz Valley, and local pigs with a guarantee of origin are also allowed to spend a good life there. The premium farmer's bacon is cured in salt with selected herbs and spices. After several weeks in cold smoke, it then matures for 5 to 8 months in the fresh mountain air.
Pilz Lenz, Wolfurt
In 1968, Ernst Lenz cultivated the first mushrooms for the catering trade in Vorarlberg, laying the foundations for a flourishing company. Today, Bettina Lenz puts her heart and soul into creating her own recipes for fine vinegars and high-quality oils, all with natural ingredients without flavourings or concentrates. Elderflowers and stone pine cones are harvested, aronia berries and herbs are grown in the company's own permaculture garden. A wide variety of mushrooms, antipasti and truffle products make gourmets' hearts beat faster, and gourmets are spoilt for choice at weekly markets.
