Home grown


Summer is perfect for showing 'where does it come from'. Glasshouses on the roof, vegetable and herb beds around the restaurant, a tomato rarity terrace and mobile poultry houses were created and put into operation. An organic farmer from Wagrain-Kleinarl takes care of the animals. The herb and vegetable cultivation is supervised and used by the cooks. All our guests can move around freely and find information about the plants and animals on site.

organic farming

From the beginning we manage all our kitchen gardens according to the strict rules which apply to organic farming and the high standards of Bio Austria. 

We only use organic seeds, we only plant organic certified seedlings.
We improve the fertility of our soil only with fertilizers approved for organic farming and with our own compost.

Products on conversion areas
The areas around the Lumberjack are, the first two years, so called conversion areas and therefore all these products are currently conventional and not yet certified organic.

Vegetables and herbs from the flat roof
The herbs and vegetables from the beds on the flat roof of the outbuilding are, since they are not connected to the topsoil, also conventional and cannot be certified organic.


We try to show a small part of biodiversity by growing different types of tomatoes. 20 different types of tomatoes ripen on the covered south-west terrace. With cheese from the Kleinarl cheese factory and fresh basil, the tomato rarities are turned into a local antipasti variation that doesn't have to shy away from comparison with the Italian original. And the basil is also biodiverse: In addition to the common large-leaved basil, the small-leaved, red-leaved, shrub and flower basil are grown, used and enjoyed in the kitchen. Diversity and freshness guarantee culinary enjoyment.



Starting with the tomato terrace, through the vegetable garden with colorful salads and cabbage vegetables, further through the orchard meadow with old apple varieties, you as a visitor end up in front of the stairs to the terrace with the two greenhouses. The warmth-loving vegetables are grown here: peppers, peppers, aubergines, cucumbers and, of course, tomatoes and basil - and basil in masses, Dopo pizza is in great demand. The common kitchen herbs and some specialties thrive in the free-standing raised beds and on the herb island: chives, parsley, chervil, savory, marjoram, bay leaf, curry herb and much more. Tea and wild herbs grow along the paths.


March 2022 - Start of the gardening season in our greenhouses

The soil is fertilized and watered vigorously. This pleases the earthworms and the plants of the first sowing. The cress is ready to be harvested. Laurel, rosemary and the other perennial herbs are recovering from the winter. Just in time for Easter we have our own leaf lettuce, arugula, Vogerlalat and radishes.

Garden and Green houses in june

Garden and Green houses in autumn


At the start of summer 2021, the first mobile houses were populated with poultry: laying hens, fattening hens and turkeys. The number of chickens will not be enough to fully cover the restaurant's need for eggs and meat, but the Lumberjack is intended to show how farm animals should kept in a gastrosophical sense: free living, but of course protected from wind and weather, wild animals and predators. Slaughtered as stress-free as possible and processed with respect. This is to be shown on a small scale at the lumberjack - the organic farmers in the valley who deliver for the lumberjack do not do it any differently, only with higher quantities.

Übersicht Areal Lumberjack

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