Journey through 3 worlds of pleasure G|K|H

From breakfast to dinner, we will spoil you with culinary delights as part of our gourmet board: Start the day with a buffet that leaves nothing to be desired. With a light lunch you balance comfortably through the day until the 5-course evening menu is served. As a snack on the way, our cake buffet will not only make the hearts of those with a sweet tooth beat faster. With a hearty cheese variation after dinner, you close the day in a culinary way.

see | smell | taste | chew | swallow | pause | taste | experience

 

Naturkulinarium - Our ingredients

When preparing our dishes, we attach great importance to the origin of our products, to seasonality and sustainability
We cook with love and passion, every dish is a work of art for us. We are open to new trends and also like to look
we are open to new trends and like to think outside the box, get international inspiration and go on culinary  journeys.
Our kitchen team also enjoys recreating old family recipes and breathing new life into classics

Meat or fish. Vegetarian or vegan. Traditional or trendy. Our taste buds are as colourful as our personality
Personality. With us, you have the opportunity to choose between the three pleasure experiences: healthy, creative and local, to switch or taste a little of each.

 

 

 

The 3 pleasure buds

 

G = Gerhard Höflehner - Healthy:
Gerhard's healthy indulgence
K = Katrin Höflehner - Creative:
Katrin's creative cuisine
H = Höflehner World - Homey:
Höflehner's local home cooking

 

The taste of a whole region

At the Höflehner Nature and Wellness Hotel, guests enjoy the taste of an entire region. On the menu of the à la carte restaurant or as part of the Höflehner Gourmet Pension, in addition to food from the hotel's own garden, you will find above all Organic products of the region. Milk, for example, comes from the neighbouring Stanglhof farm only 2 km from the hotel, organic eggs or honey are sourced from neighbouring farms, GenussRegion Ennstaler Steirerkas and Ennstaler lamb come directly from the producer and the red deer even comes from the hotel 's own enclosure. Unnecessarily long food transport routes are avoided; what counts is the food on the doorstep. The kitchen team also regularly goes out of the kitchen to collect fresh huckleberries in the forest, for example, or herbs from the neighbouring nature reserve for all the senses. These are then processed directly or in the form of herbal salts and aromatic oils.