Philosophy
Our cuisine at POST BEZAU is based on the principle that all the products we use are regional and fresh. We focus on short delivery routes and an intelligent composition of our menus so that they fulfil our claim to healthy nutrients and enjoyment while maximising sustainability. At the same time, we make sure that we produce as little waste as possible – for example, by not having an overflowing buffet for breakfast and only serving day guests in the evening after prior registration.
Traditional cooking
For the POST BEZAU kitchen concept, seasonality is essential. But how can you offer regional dishes all year round if they don't grow all year round? The solution: create stocks. Ingredients harvested in summer are preserved and stored in jars. This way, mushrooms, tomatoes or fruit can also be added to the menu in winter – without compromising on flavour or causing avoidable environmental pollution.
Healthy & regional
Depending on the retreat and their personal focus, our guests can choose between different menus inspired by the natural diversity of ingredients from the region. The menus are accompanied by a large selection of teas, freshly squeezed fruit and vegetable juices and our own ‘zero kilometre water’. If it suits the retreat, we are happy to present a selection of choice wines from our wine cellar.
