It is important to us that you know where our meat comes from: Our cattle and sheep spend the summer, from June to October, on the Alpine pasture and provide the high-quality meat for our kitchen – regional, sustainable and without long transport routes.

Our cattle: Pustertaler Sprinzen
The robust Pustertaler Sprinzen graze on our Alpine pasture from June to October. This traditional South Tyrolean breed is characterised by vitality, excellent meat quality and perfect adaptation to alpine terrain. We use their meat directly in our dishes.

Our sheep: Scheckenschafe
The Scheckenschafe belong to the mountain sheep family and feel particularly at home on our alpine pastures. Their natural life outdoors results in aromatic, high-quality lamb, which we process in our kitchen.

Summer on the Alpine pasture
From June to October, our animals spend their time at the Plattkofel hut: Fresh mountain air, herb-rich pastures and plenty of exercise. This natural form of husbandry not only improves animal welfare but also the quality of both beef and lamb.

Meat from our own production
We focus on genuine regional sourcing: The meat you find on our menu comes directly from our own cattle and sheep. Short distances, transparent origin and responsible alpine farming make our dishes truly distinctive.

Sustainability & responsibility
Our Alpine farming combines tradition and responsibility: We pay close attention to preserving traditional breeds, gentle land management and respectful treatment of animals and landscape. In this way, we can all enjoy high-quality products from the region.