Absoluty Regional

Our Products
Fresh and Regional

The quality of our products is the main priority of head chef Caspar Bork. "Tasty, fresh ingredients, preferably locally sourced" is his motto.

"I'm highly sensitive when it comes to sourcing local products. These days, many people automatically associate regional produce with good quality. However you should only use regional products if the product itself is 100% impressive, if it benefits the region and if you can build a close relationship with the supplier. That is the case with us." Caspar Bork

We would like to present our regional partners and their products to you.

 

For our extensive breakfast buffet in the Restaurant Steinberg we only  use sausage products from the Jochberg-based Metzgerei Krimbacher. This butcher still uses traditional methods to produce outstanding sausage products, tasty Tyrolean Speck (bacon) and the finest game specialities. The range also includes a wide assortment of regional products. Discover Tyrolean  delicacies in the local butcher's shop and take a nicely packaged taste of your holiday back home with you.

 

 

 

 

 

 

 

 


For the past  6 years, Hermann has been a part-time farmer breeding a small herd of sheep in order to produce  high quality lamb . The herd consists of around 80 – 100 animals. Most of his sheep spend the summer months on the Staffalm mountain in Aurach, where they can roam freely and graze on the best herbs and grasses. He spends the whole summer looking after the animals up on the mountain, so they grow to trust him .
"For the last 4 years I've been fortunate enough to supply your hotel with my lamb. It's great to see that in an age when most people are only focussed on the price , there are still businesses and chefs who are genuinely keen to support regional products." 
Herman Fröhlich

 

 

 

 

 


Die BiologoN im Tiroler Unterland produzieren Bio Müsli und Bio Crunchies mit äußerst  naturbelassener Qualität: auf künstliche Aromen, Farbstoffe oder Konservierungsmittel wird hier ganz verzichtet. In der hauseigenen Bäckerei werden die Crunchies schonend per Hand auf das Backblech aufgetragen und traditionell im Stikkenofen gebacken. 
Im Gegensatz zu der industriellen Herstellung im Backtunnel kann bei der traditionellen Herstellung laufend das Produkt kontrolliert und gegebenenfalls flexibel eingewirkt werden. Diese Kontrolle erfolgt von speziell geschultem Personal.
Probieren Sie Müsli Varianten von BiologoN bei einem ausgewogenen Frühstück im Restaurant Steinberg. 

Kempinski
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