Delicacies from
the region.
Locally-sourced ingredients
at the gourmet hotel Austria
at the gourmet hotel Austria
Homemade or
100 % organic.
100 % organic.
Wherever possible, we source products from the region at the gourmet hotel Austria on the Turracher Höhe. From farmers, bakers, butchers, beekeepers, and fish farmers who work with care and love. Many of them are organic certified. We have longstanding relationships with most suppliers.
Indulge your senses at the gourmet hotel Austria
92 Falstaff points
Creativity you can taste.
The focus on regional sourcing also means keeping transportation routes as short as possible. In line with environmental concerns, Hotel Hochschober ensures that suppliers deliver the goods in reusable packaging instead of disposable ones.
A large part of the food comes from local farmers and producers in the region.
We can trust in the quality of the products
at the gourmet hotel in Austria
at the gourmet hotel in Austria
Our love for the region and its produce.
Fresh.
Aromatic.
Aromatic.
Memorable.
From Amaranth bread to zander: What you eat day by day at the gourmet hotel Hochschober on Turracher Höhe in Austria is either homemade or sourced from producers in the nearby area and long-standing partners.
Quality from selected producers.
The head chef and kitchen team at our gourmet hotel in Carinthia only purchase from trusted producers, most of whom are local. This keeps delivery distances short and regional economic cycles active.
Most cheese varieties come from Carinthia: from the organic-certified farm of the Weißensteiner family in Saureggen, from the organic-certified farm of the Skofitsch family in Mittertrixen, and from the Pirker family, also known as Tschadamer, in Liebenfels near St. Veit. The delicious deer and house salami, house sausages, and seasoned ham are produced at the Schader butchery in Tamsweg in the neighbouring Lungau region, as are the veal sausages, which are served every Thursday at the breakfast buffet. The Carinthian bacon and Prosciutto Castello are supplied by the family business Frierss in Villach.
Freshwater fish thrive in the ponds of Markus Payr. His fish farm is located in Sirnitz on the Gurk River. The kitchen sources its sea fish from Italy and Slovenia. For many guests, the cold-smoked salmon at the Sunday breakfast buffet is a highlight. It is supplied, along with the hot-smoked trout and salmon trout, by Fischspezialitäten Mattersdorfer from Wernberg near Villach.
Regional and seasonal
At the breakfast buffet of our gourmet hotel in Austria, you have surely noticed the honeycomb. Like all honey specialties, it comes from the Marktl family in Himmelberg. Jam lovers will find a large assortment, many of which are homemade. Some are produced by the organic farm Paulitsch in the beautiful Lavanttal region in Carinthia. This farm also supplies us with fresh fruit and berries.
What would breakfast be without good bread? Dagmar Hofer bakes the house bread, nut bread, apple bread, and yeast-free rye bread in the Hochschober kitchen. Arnold Pucher, who lived in Italy for several years, bakes ciabatta himself, seasoned with rosemary and tomatoes. We also receive bread specialties from the traditional bakery Binggl from Tamsweg in the Lungau region.
Whether it's a soft boiled egg, fried egg, freshly made omelette, or egg variations at the evening appetizer buffet: the organic-certified eggs are supplied by the Obereder family from Gnesau.
Hochschober magazine
Order our magazine free of charge here.
mailed to your home address