From the garden to the plate

Organic production

If you want to know what ‘organic’ means to us, then come and join Friedrich in the garden. Or in the distillery. Or talk to Karl, Daniel, Gerd and Hans, our organic farmers in Vinschgau/Val Venosta. Then you’ll see what we mean when we say we only serve high-quality food on our plates. We only bring products into our establishment that meet our standards.

Organic is more than just a certification for us. It’s an attitude. A way of working that takes time, requires patience and ultimately produces exactly what you experience with us: flavour that is honest. Products with a story to tell. And the wonderful feeling of knowing exactly where everything comes from. Three areas make up our organic production. Take a look at them.

Fine spirits crafted with passion

Friedrich’s Distillery

It smells of fruit. Of copper. And of patience. Friedrich stands in the distillery and explains why autumn is his favourite season: “The apples are ripe, the pears are sweet and the plums are dark.” Then distillation begins, creating distillates that carry their origin in every drop.

13 quality brandies, 10 grappas, 20 fine liqueurs and one gin. Each one is a craft that Friedrich has mastered for decades. No mass production, no compromises. And if you want to know how fruit is turned into fine distillates, come to our ‘D(estillate) Lounge’ on Mondays at 9.00 p.m. And the distillery menu is available on Sunday. Five courses, each refined by one of his spirits.

Freshness at 1,050 metres above sea level

Our organic garden

Numerous herbs, various types of vegetables and fresh berries. And in the middle of it all is Friedrich, who explains why July and August are the most productive months. The organic garden gives us what ends up on your plates: currant tomatoes for the pasta dishes, salad burnet for the sauce served with the beetroot cordon bleu and aniseed hyssop for our panna cotta.

Everything grows seasonally. Nothing is forced. In spring, the first herbs and asparagus; in summer, the full range; in autumn, the harvest; in winter, a break. Just as it should be. The harvest is turned into home-made jams, compotes, juices, sauces and specialities that keep well. Everything is processed; nothing is wasted.

Here are our partner establishments

Our organic farmers

We know Karl. We know Gerd. We know Hans. We know Kurt. And we know where their farms are located, how they work and what they produce.

Robert brings us farmhouse cheese from Langtauferertal valley. We get our pork, lamb and young goat meat from Karl. Daniel delivers fresh vegetables from Prad am Stilfserjoch/Prato allo Stelvio, just as Gerd grows and produces his organic apples and juices there. Hans breeds organic cattle at the Waldnerhof farm in Schleis/Clusio. And the organic eggs are supplied by Kurt from the Vernatschhof farm.

These are not anonymous suppliers. These are partners. People who think the same way we do: organic by conviction. Regional produce as a matter of principle. Quality without compromise. And because the distances are short, we know exactly what we’re serving you every day .

Enjoyable & sustainable