“Slow Food: because speed has no place in the production of the individual dishes & products” Hannes Müller
Description
"Hannes Müller's fine nose wants to know the origin of the ingredients very precisely"
... if they do not grow in their own herb garden. That's why direct and close contact with his suppliers is so important to the chef, Hannes Müller, and that's not just meant in respect of the location.
Martin Müller's fine Weissensee fish, which is only a stone's throw away, guarantees exactly this quality, as do the soft sheep's cheese from Seppi Nuart or the organic, mild dairy products from the house Jakober. And everything is prepared and created with love, calmness and a lot of creativity.
Highlights
Fresh & healthy
- regional
- natural & valuable and
- a lot from your own garden
- Cooked, fried and prepared according to international and local ideas and made into creations of their own...
local food
local employment
green initiatives
architecture / design
The season sets the tone
One of the most challenging sustainable goals of Haubenkoch Hannes and his whole team is “import-self-sufficiency”: Therefore, ten years ago the restaurant and the hotel started to renounce step by step from the import of goods. This was the birth of the project “Generation Awareness“.
Mountain.Lake.Cuisine
Mission Statement and principles of the kitchen
- Each dish with its traditional and typical ingredients lets the guests feel the alpine See-Hochtal with all senses.
- Mindfulness is the highest premise.
- Only products from Austrian agriculture are used – seasonal and of the highest quality. This also applies to wild herbs & wild plants. The only exception to this is food preserved by the Forelle, i.e. pickled, frozen, dried and fermented products.
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Some of the producers
Winemakers: Marcus Gruze & Uta Slamanig, Winery Georgium, Längsee, Carinthia
Must sommelier & juicer: Manfred Fauster, Fauster`s fruit, Graz
Olive oil producer: Amadeus Löw Degusta, Lake Garda
Bee lover: Arno Kronhofer, Gailtaler bee honey, Hermagor