REGIONALITY IN THE ZUGSPITZ RESORT
At the Zugspitz Resort’s restaurants, we have always placed great importance on the quality of our food. Wherever possible, we source selected regional products and work with local suppliers and producers. Here, we’ll tell you who’s behind these products and where some of them come from.
‘Peter goats’ and ‘mobile hens’
One of them is the cheese from the Ziegenpeterhof farm: Organic farmer Florian only feeds his animals hay “for a better flavour,” he explains. There is a great deal of talent involved in cheesemaking, skills which his father has passed down to him.
The ‘mobile hens’ at the BieZu Hof farm likely feel just as much at home as the goats do with Florian. Fresh grass and lots of room to graze and peck likewise have a positive impact on quality. Anyone passing the farm store at the Ehrwalder Almbahn valley station can purchase eggs straight from a vending machine and see for themselves.
Knowing where it comes from
Other local partners round out our selection: the Sojer family from the Lech Valley produce cheese exclusively from hay-fed milk sourced from mountain farmers at their eponymous natural cheese dairy. Potatoes from Franz Kapeller in Mieming also find their way into our Zugspitz cuisine. We source meat from, amongst others, the Ratzenberger butchers in Ehrwald, supplemented by produce from our own farm in Lermoos.
