Regional and sustainable.

Tradition is upheld at the Königgut. And old values are lived in a modern way. Because new times need new ways. And they need visionaries who are prepared to revisit some of the ideas of yesteryear. That's why Johann Reiter senior and junior started thinking regionally years ago, focussing on the original.

This begins with the idea of freshness, which runs through the entire culinary programme. And continues with the in-house farm. Father and son Reiter work their own vegetable fields together with great enthusiasm. In the summer season, all the lettuce comes from their own production, as do most of the tomatoes, courgettes, culinary herbs and fresh berries.

A few years ago, 150 fruit trees were planted, which increase their yield every year. Juices are pressed from them and served daily at the breakfast buffet. Many types of jam are also produced from them. The eggs at the breakfast buffet come from the hotel's own - certainly happy - hens. The chicken burger, which is also on the menu, is made with chicken meat from the farm.

Once you have put together your favourite products, there is a real calculator and a checkout where you can pay for them yourself. The farm shop is open around the clock as a genuine self-service shop.

• A wide variety of juices from apple and carrot juice to blackcurrant juice
• Syrups such as elderflower and redcurrant syrup
• Pasta products such as spelt and wheat pasta
• Homemade jams
• eggs
• Herbal mixtures
• Ready meals depending on the season

In addition to our own farm, we also work closely with neighbouring vegetable farmers from the Genussregion Wals, who provide us with many products that we do not grow ourselves. Straight from the field to the table, so to speak!