Anyone who sets off for the Bregenzerwald will pass the green fields, cow pastures and farms for the last half hour. Since time immemorial, a sustainable way of life prevails in the region. This covers all areas of life - from nutrition to living.
The kitchen of the Hotel Post Bezau by Susanne Kaufmann is based on the ideology that products must be as natural, sustainable and compatible as possible, the ingredients are sourced from the immediate environment. In order to secure the offer of regional fruits and vegetables, we rely on the old tradition of canning. As a result, we have seasonal delicacies "in stock" throughout the year. In our kitchen waste production is reduced to the lowest.
Vegetables from Bezau
Two local farmers provide the kitchen with a large selection of herbs and vegetables from a 4000-square-meter garden with an adjacent greenhouse where they breed seedlings. From seedling to table, the vegetable always goes through same group of farmhands. Read more
Healthy culinary delights
Depending on the retreats and the individual needs, guests can choose from 3 different menus, inspired by the natural diversity of local ingredients. The menus are accompanied by a large selection of teas, freshly squeezed fruit and vegetable juices and our own spring water "Zero Kilometer Water". If it fits the retreat, we are happy to present a selection of selected wines from our wine cellar.
Only the best quality
Chef Nico Hirschfeld is responsible for the implementation of the new kitchen concept. He is convinced that food holds body and soul together and advises us on new topics such as “canning” and "no food waste". The detox cuisine is created by Jan Vondruska. For five years, the Hotel Post Bezau by Susanne Kaufmann relies on his detox knowledge. For him, the Detox cuisine is the modern kitchen par excellence: fresh, regional food, carefully and with love prepared.
Breakfast: 7.00 am to 10.30 am
Detox Lunch: 12.00 am to 1.30 pm
Lunch Snack: 1.00 pm to 4.00 pm
Dinner: 6.00 pm to 7.30 pm