Our POST BEZAU kitchen relies on regional sources and the principle of fresh, seasonal and regional products. Our menus are composed in such a way that they meet your personal demand for healthy nutrients and enjoyment with maximum sustainability. 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 a minimum.
Seasonality is equally linked to POST BEZAU’s cuisine. But how to offer ingredients that are not in season where we are? The answer: canning. Produce harvested during the warmer months are preserved and sealed in airtight glass containers. From mushrooms and tomatoes to strawberries and blueberries, an on-site storage offers an abundance of culinary treats year-round – without compromising taste or damaging the environment.
Healthy culinary delights
Depending on the retreats and the individual needs, guests can choose from 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 "Zero Kilometer Water". If it fits your retreat, we are happy to present a selection of selected wines from our wine cellar.
Breakfast: 7:00 am to 10:30 am
Detox Lunch: 12:00 pm to 1:30 pm
Lunch: 1:00 pm to 4:00 pm
Dinner: 6:00 pm to 7:30 pm