HERBS, VEGETABLES AND MOBILE POULTRY HOUSES
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.
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.
A WALK AROUND THE LUMBERJACK IS A LITTLE JOURNEY OF DISCOVERY
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.
Garden and Green houses in june
Garden and Green houses in autumn
IT CLACKS AND HUMPS ALL around THE LUMBERJACK
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.