REGIONALITY IN THE ZUGSPITZ RESORT
At the peak of globalisation, we are slowly now developing an awareness of what we are actually eating. The quality of the food has long been a core concern for us at the restaurants of the Zugspitz Resort. We have a story to tell about many of our products, becomes they are sourced directly from the local area.
‘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.
Especially in view of climate change, it is becoming increasingly important to treat nature with care. This is also the philosophy of the Sojer family, our partner from the Lech Valley. Only hay milk from mountain farmers is used in the natural cheese dairy of the same name, and the cheese is processed with great care. Franz Kapeller in Mieming takes the same care with his potatoes, which we use in the Zugspitz kitchen. And to go with it... a good roast. At the Ratzenberger butcher's shop in Ehrwald, the quality is just right. And in our own farm in Lermoos, the cattle are also doing well.