Andreas Mittermayr raises mountain trout and char in the pretty fishpond in Zug. The clear, cold spring water of the Lech river helps to ensure the fish grow slowly. Fish from Lake Constance slowly acclimatise to the temperatures of the pond in the autumn so that you can also enjoy them in abundance.
We procure our crayfish mostly from Lower Austria. They are taken from the river Traisen.
We get most of our vegetables from producers in Vorarlberg who meet the exacting requirements of our kitchen team.
The Walsers have been maintaining the traditional art of cheese-making in the Vorarlberg Alps for over 600 years. Only the cheese made from Walser alpine dairies and from the Walser alps may bear the marking “WALSERSTOLZ“.