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12.07.2019 -

Farm to Table

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Why we uncompromisingly adhere to the principle of “from the farm to the table” in our kitchen.

Those who set off to join us in the Bregenzerwald will spend about half an hour driving past green meadows, cow pastures, and farms. A sustainable and responsible way of life has always characterized our region. This extends over all areas of life – from nutrition to living. That’s why in our new kitchen concept we are uncompromisingly rejecting far-traveled and nonseasonal ingredients, as well as the throwaway culture.

 

Holistic. A personal relationship with suppliers, a careful procurement process, and the art of holistic use of all ingredients characterize our hotel’s cuisine. In our new 4,000 m2 hotel garden, two young gardeners take care of our vegetables and kitchen herbs. They deliver the harvest directly to the kitchen. In addition, head chef Thomas Brecher knows our meat farmers personally and how they have fed and raised their cattle and pigs. When preparing meat dishes, he strictly follows the “nose-to-tail” approach and finds a use for all edible parts of the animal. In order to secure the supply of regional fruit and vegetables, in the new kitchen concept, we also rely on “iwecka” – the Bregenzerwald term for cooking and fermenting. This means that we have seasonal delicacies “in stock” for you all year round.

 

Enjoyment. We have consciously decided that every Hotel Post by Susanne Kaufmann retreat will be supervised by one of our nutrition experts. In this way, we help to ensure a long-term change in eating and nutrition habits that lasts far beyond your stay with us. In our food labs, we have experts on hand to provide nutritional input and tips on how to prepare food. Here, healthy food and enjoyment are not mutually exclusive. Depending on the retreat, our guests have the choice between:

  1. Irma Signature Menu, which is based on the concept of seasonal originality of the ingredients and conviviality in memory of Susanne’s grandmother Irma.
  2. Our proven Detox Cuisine, which focuses on the detoxification of the liver, kidneys, and skin. Detox chef Jan Vondruska uses a basic structure for the detox dishes based on TCM principles. In his creations, Jan avoids dairy products, meat, and fish. In addition, all ingredients are free of colorants, artificial flavors and aromas, and preservatives. Our Detox Cuisine completely covers the daily nutritional requirements of our body and is suitable for everyone!
  3. Reduced calorie content in the form of our Weight Management Cuisine. This stimulates the metabolism and subsequently slowly shrinks the body’s fat deposits.

Our Gourmet menus are accompanied by a large selection of teas, freshly squeezed fruit and vegetable juices, and our own spring water. If it suits the retreat, we are happy to present a selection of national wines from our wine cellar.

 

We are convinced that food holds the body and soul together. Convince yourself and book your stay now.

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