A Taste of Hospitality

The aroma of fresh herbs fills the air, dishes are being plated in the open kitchen, and someone passes a bowl around the table. Great culinary experiences begin in many different ways. Sometimes they start in the garden, sometimes with a recipe handed down through generations, or with the idea of bringing people together to cook and sample delicious food. At Schlosshotels & Herrenhäuser, we meet hosts who bring the flavors of their region to the plate. We wander through herb gardens with them, discover time-honored culinary knowledge, and take our seats at a table where each course brings a new surprise.

In the three gourmet dining rooms of Ansitz Strasserwirt in East Tyrol, the menu reflects whatever the region has to offer in each season. Some of the ingredients come from the estate's own garden, whose history dates back to 1635. Even then, records mention a "kräutle garten," or little herb garden. Today, seven raised beds are filled with lettuce, vegetables and herbs, with one devoted entirely to edible flowers. Potatoes and cabbage come from the fields, while apples, pears and quinces are harvested from the orchards. For more than three decades, Margit, a longtime member of the team, has tended this flourishing garden, drawing on her extensive knowledge of companion planting and natural gardening methods. Freshly harvested vegetables make their way straight to the kitchen, where Alexander Waldnig transforms them into light, imaginative, award-winning dishes with a skilled hand. Every noodle and every filled pasta creation is freshly made from scratch.

At Ansitz Felsenheim in Lermoos, Tyrol, the day begins with eggs from their own hens and herbs out of the garden. Even at the opulent breakfast, it becomes quite clear just how closely great flavor and a commitment to knowing exactly where ingredients come from go hand in hand. The Ansitz supports small local farms and hill farmers, promotes biodiversity, and treats food with care and respect. Later, guests can make themselves comfortable in the Tower Café or discover Benedikt Kössler's inventive cooking at one of the group dining events.

About half an hour's drive north of Salzburg, Stiegl-Gut Wildshut brings farming, brewing, distilling and dining together in one location. What grows in the fields is processed right here on the estate, where visitors can also sample the results. The commitment to a circular economy even extends to the furnishings: Old beer crates have been transformed into shelves, while furniture from Stiegl-Brauwelt has found a new home here.

Norbert Niederkofler's "Cook the Mountain" philosophy sets the culinary direction at Ansitz Heufler in Rasen-Antholz. The kitchen draws on what the surrounding alpine landscapes and changing seasons have to offer, along with culinary knowledge passed down through generations in South Tyrol. Under his direction, the cuisine remains closely connected to the Dolomites and South Tyrol's farming traditions. Pressed dumplings with Graukäse cheese, Schlutzer (stuffed pasta) and polenta with mushrooms bring this philosophy to life – familiar dishes that remain true to their regional roots and time-honored recipes.

Lake Mattsee before your eyes, fish from the hotel's own fishing waters on your plate. At Schlosshotel Iglhauser, senior hostess Anna Iglhauser personally runs the kitchen and takes her place at the stove. Many ingredients come from nearby producers who practice environmentally friendly cultivation, while Anna grows the herbs herself. Her award-winning dishes are served in the historic dining rooms or in the garden restaurant overlooking the lake. Add a glass of wine from the well-stocked cellar – and time to savor each course at your leisure.

At the Alte Post in Müllheim, conscious dining experiences begin with the choice of ingredients. Seasonal produce takes priority, and the people who grow and raise it are personally known to the hotel. Sustainable practices have a long tradition here – back in 1991, the property became Germany's first officially recognized eco-hotel. Demeter-certified vegetables from the Piluweri Hof, pasture-raised chicken from St. Peter and trout from the Black Forest make their way into the kitchen, complemented by herbs from the hotel's own garden. Host and head chef Noah Nazarek transforms these ingredients into a creative tribute to the region, earning prestigious recognition from both Falstaff and Gault&Millau.

Even as a child, Lukas Moigg would watch his father Christian at work in the kitchen. Today, at Gasthof Herrnhaus in the heart of Brixlegg, he combines traditional Tyrolean inn cuisine with creative ideas of his own. His award-winning dishes are served in the wood-paneled dining rooms or outdoors beneath the chestnut trees.

The family is involved with much of what is served here long before the cooking begins. Lukas and Maximilian Moigg go hunting in Kramsach with longtime employee Simon Huter, while the game they bring back is then prepared at the Herrnhaus. Sandra Moigg grows vegetables and herbs in her own natural garden, later adding freshness and flavor to the dishes. The garden has earned "Natur im Garten" certification in recognition of its environmentally friendly cultivation practices.

Simon brings his own craftsmanship to the kitchen as well, making all the pasta dough by hand. So as you can see, much of what arrives at the table already has a personal story behind it – and guests curious about where their food comes from also get to know a little more about the people who make the Herrnhaus so special.

Growing your own produce, preserving old recipes and passing on culinary knowledge are all ways of showing what good food means to you. At these Schlosshotels, guests are invited to share in that passion – in the garden, in the kitchen and around the dining table.