Where do the products used in the kitchen at Hotel Hochschober come from?

40 percent of the products come from Carinthia, Styria, northern Italy and Slovenia. Of these, 20 percent are certified organic.

What does the Hochschober kitchen look for when sourcing ingredients?

Hotel Hochschober works closely with culinary producers, many of whom have been long-standing partners for years. 40 percent of our food suppliers are based in Carinthia, Styria, Slovenia and northern Italy. Working with partners from the surrounding regions helps us keep transport distances short and maintain the quality of our cuisine.

Exquisite dining at the gourmet hotel Austria, Carinthia

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Culinary delights
at the gourmet hotel in Carinthia

The blend of Alpine and Mediterranean influences

Carinthian cuisine combines classic Austrian influences with culinary traditions from neighbouring Slovenia and Italy’s Friuli-Venezia Giulia region. This interplay of Alpine and Mediterranean influences is known as Alpine-Adriatic cuisine. Typical of the cuisine of the Alpine-Adriatic region are a wide variety of preparation methods and products – from Carinthian pasta and Italian pasta dishes to ham, bacon and cheese, as well as vegetables, grains, fish and meat.

A golden honeycomb with visible cells and liquid honey in close-up.

A hand holds a plate with a cheese selection, served with herbs and fine regional products. — Finest flavours

Several bowls of fruit spreads are arranged on a breakfast buffet, with a pale orange spread in the foreground.

Indulge your senses at the gourmet hotel Austria

92 Falstaff points

A person is holding a plate with cauliflower rice, herbs, rolled zucchini and nuts.

From producers across the Alpine-Adriatic region

40 percent of our food comes from producers in Carinthia, Styria, northern Italy and Slovenia. Around 20 percent of these products are certified organic. This network of long-standing partners shapes the culinary signature of our kitchen: vegetables with distinctive flavours, perfectly matured cheese, freshly baked bread and fish from carefully managed farms. Farmers, bakeries, butcheries, beekeepers, as well as fish, meat and vegetable suppliers have been working with us for many years – reliably and with mutual trust.

We can trust in the quality of the products
at the gourmet hotel in Austria

Our love for the region and its produce.

Two hikers wearing hats carry milk cans on a mountain trail in the countryside.

A hand holds fresh green herbs, with another hand blurred in the background. — Fresh aroma

A beekeeper carefully examines a honeycomb beside the hive outdoors. — From the forest

A herd of sheep moves across a steep alpine meadow with scattered trees and a cloudy sky. — From the meadows

Several pieces of fresh salmon fillet are arranged on a dark platter with greens and a lime. — From the lakes

A hand chops fresh herbs on a cutting board in the kitchen. — Into the kitchen

Fresh.
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.

Our suppliers – a few examples

Most of our cheeses come from nearby producers in Carinthia: from the certified organic farm of the Weißensteiner family in Saureggen, the certified organic farm of the Skofitsch family in Mittertrixen, and the Pirker family, known as Tschadamer, in Liebenfels near St. Veit. The delicious venison and house salami, house sausages and seasoned ham are made by Schader butcher’s shop in Tamsweg in the neighbouring Lungau region, as are the white sausages served at the breakfast buffet every Thursday. Carinthian bacon and Prosciutto Castello are supplied by the family-run company Frierss in Villach.

Freshwater fish are raised in the ponds of Markus Payr, whose fish farm is located in Sirnitz on the River Gurk. The kitchen sources sea fish from Italy and Slovenia. For many guests, the cold-smoked salmon served at the Sunday breakfast buffet is a highlight. It is supplied by Fischspezialitäten Mattersdorfer in Wernberg near Villach, along with hot-smoked trout and salmon trout.

Sweet and crispy

You may have noticed the honeycomb at the breakfast buffet of our gourmet hotel on the Turracher Höhe. Like all our honey specialities, it comes from the Marktl family in Himmelberg. Jam lovers will also find a wide selection, many of them homemade. Some are produced by the certified organic Paulitsch farm in the fertile Lavant Valley in Carinthia, which also supplies us with fresh fruit and berries.

What would breakfast be without good bread? Dagmar Hofer bakes our house bread, nut bread, apple bread and rye bread without yeast in the Hochschober kitchen. Arnold Pucher, who lived in Italy for several years, bakes his own ciabatta, flavoured with rosemary and tomatoes. We are also supplied with bread specialities by the long-established Binggl bakery in Tamsweg in the Lungau region.

Whether soft-boiled eggs, fried eggs, freshly prepared omelettes or egg dishes at the evening starter buffet: our certified organic eggs are supplied by the Obereder family from Gnesau.

Fresh vegetables and seasonal fruit are supplied by Ramona and René Robitsch’s company “Taufrisch”. The family has been trading in fruit and vegetables for more than 60 years and works closely with farmers throughout Carinthia. They also cultivate their own vegetable and herb gardens and run Carinthia’s only mushroom farm.

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Fine dining at the gourmet hotel Austria.