Philosophy
Our POST BEZAU cuisine 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 menus that fulfil your personal requirements for healthy nutrients and enjoyment with maximum sustainability. In order to ensure the availability of regional fruit and vegetables all year round, we rely on preserving and canning. This means that we have seasonal delicacies "in stock" at all times. In our kitchen, waste production is minimised on a daily basis.
Traditional cooking
In the POST BEZAU kitchen concept, seasonality is essential. But how is it possible to offer regional dishes all year round if they only grow naturally a few months each year? The answer: create stocks. Ingredients harvested in summer are preserved and stored in jars. This way, mushrooms, tomatoes, or fruit can be added to the menu in winter – without compromising on flavour or causing avoidable environmental pollution.
Healthy culinary delights
Depending on the retreat and focus, our guests can choose between different menus inspired by the natural diversity of ingredients from the region. Our 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.
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: start between 6.00 pm and 7.30 pm
