More and more consumers are asking themselves where the food on their plate comes from. Our hotel proudly displays the AMA Gastro Seal, guaranteeing transparent labeling of meat, dairy products, eggs, potatoes, fruit, vegetables, wild game and freshwater fish on menus.
In this way, you will taste the freshness and variety of the regional products of certified origin which we serve to you every day!
We wish to introduce you to some of our most important partners, representative of our many regional partners. We are immensely proud of the great cooperation and mutual trust we share.
The parents of senior owner Irmi Gürtl moved in 1964 from Leibnitz to Haus, where grandpa Wastl and grandma Aloisia established the Lankmaier bakery. Irmi's sister Sylvia, together with husband Stefan, ran that same bakery for many years under the name "Bäckerei Steffl-Bäck". Now it is operated by Sebastian Knapp true to the motto #backmas wieder an, proudly representing the 3rd generation of this family business, together with his outstanding team of employees.
The "green brewery" in Schladming is our regional specialty brewery in the heart of the Schladming-Dachstein Region. With love for every detail, the 26 employees brew beer from the finest ingredients, including mountain spring water from the Tauern, finest aromatic hops and natural brewer's barley. Since 2019, Schladminger Bier has been brewed here exclusively with the use of green energy. In the picture, Peter and brewmaster Rudi Schaflinger, a native of Haus and valued regular guest of our restaurant, sample the Schladminger BioZwickl.
The Schladming Brewery
Michael & Thomas are two friends from their school days, both growing up on their parents' organic farms, where they were actively involved with the farm work. They wanted to develop a product that was made purely by hand from start to finish, with every step of the process carefully controlled and completed. The yogurt is absolutely pure, with no preservatives, thickening agents or the like. Their yogurt consists only of fresh milk from the cows at the Moserhof, the yogurt culture and fruit jams. Everything, of course, very best organic quality. At our hotel, you will find it at our daily breakfast buffets and incorporated into desserts.
The Maierlhof has been operated by Maria and Christoph Hofer since 2012, the 4th generation of the family to do so. Parents Helga and Herbert help out, as do the 4 children Anna-Maria, Martin, Alexander and Philipp. The farm is a full-time business focused on dairy production and oxen fattening. The 20 Braunvieh cows, and their calves, are kept in stalls with plenty of space to lie down. The oxen are slaughtered and processed at the slaughter business of brother Herwig. The fresh meat is marketed to restaurants as well as in mixed assortments sold to private consumers. From head to tail, everything is used. Boiled tongue, braised cheeks and shoulder, rump and tail for soup. Shank for goulash, offal for lights, as well as the loin and filet. Last but not least, the tail for a stuffed oxtail praline.
The Warter family welcome you to the Mandlberggut. In a sunny, mild setting 980 meters above sea level, with a magnificent view of the Dachstein. The whole family built this business with passion and commitment, from the farm to the production plant, including a farm shop, mountain coffee and distilleries (for whisky, schnapps and mountain pine oil). Guided tours share fascinating information about how the diverse products are manufactured. Particularly popular back here at the hotel: pine GIN as well as ROCK Whisky.
The Moserhof at 850 m above sea level has been operated by 5 generations of the Schrempf family since 1833. Here, they keep some 20 dairy cows and many young animals. Since 2017, they have turned their own milk into various types of softer and harder cheeses, producing roughly 2000 kg of top-quality cheese annually. Moserhofkäse can be enjoyed at our hotel daily from the cheese buffet.
The Tasch family has been running its butchery and slaughterhouse in Stein an der Enns for three generations. Since 2006 under the management of Christian Tasch. The conscious focus has been further expanded to regional value chains and natural raw materials.
For Christian, the matter is clear, to kill an animal is not a task to be undertaken lightly. Therefore, it is particularly important, from the responsibility towards the living raw material, to ensure quality from breeding to the finished product.
A local delight, produced according to the highest
standards. Especially crunchy and tasty.
The Erzberg tunnel offers optimal conditions for our herb mushrooms: