Kitchen philosophy: naturally better – healthy pleasure!

The best ingredients make unique dishes at Hotel Hohenfels

Food fills you up – and food can also make you happy. The primary goal for head chef Markus Pichler and his team at Hohenfels is to make our guests happy. This is achieved splendidly by a menu which includes classical Austrian dishes (cooked according to regional tradition) alongside imaginative interpretations of international cuisine. The restaurant guests are happy; the Gault Millau inspectors are equally impressed: the Hohenfels Tannheimer Stube has been awarded two toques.

Outstanding quality in fresh produce is the foundation

The quality of the cuisine at Hohenfels stems from the excellent quality of the products used here. In Hohenfels we have decided on a policy of spending more on our produce, in order to ensure that our guests can enjoy the finest quality products while doing our bit for environmental sustainability and sustainable production.

At Hohenfels, we have completely renounced all ready-made products and use exclusively fresh produce! As far as possible, we use produce from the Tannheimer Valley and the surrounding area – for example, all our dairy products come from Biedermann, the local dairy. We know the majority of our suppliers personally and pay them fair prices in order to support humane animal treatment and environmentally sustainable agriculture. When personal contact is not possible, we look for the AMA quality label which guarantees high quality standards and independent checks.

Quality and attention that you can taste

In the kitchens, Markus Pichler with souschef Mark Müller and his team treat quality produce with the respect it deserves, taking the utmost care as they transform it into the memorable dishes you will be served, complemented by the perfect wine. Try it for yourself – after all, they say there is no accounting for taste. But in our experience, guests in the Hohenfels restaurant are always thoroughly impressed!