Nine proprietors of the Kitzbühel Alps, working together with local farmers, seek to promote traditional and original recipes from the area. Wherever possible they use regional produce, and the origin of products in detailed in the menu.
Regionale Produkte aus dem Brixental
Wirte der BRIXENTALER KochArt
Kühe vom Biohof Staudachstub'n
Culinary highlights are the Speciality Weeks, based on the natural production cycles. Weather it is wild mushroom gulash from the Brixental wood at the Thalhof, or roast chamois at the Labalm in the Spertental nature reserve - local produce will be prepared in both traditional and completely innovative ways to rediscover long forgotten recipes.