Culinary delights for young and old
unique. special. legendary.
Sustainable regionality – not just a phrase here at the Dachsteinkönig, but a philosophy we truly live by!
Executive Chef Roland Rangger and his team of 30 work in two shifts, 16 hours a day, to ensure the culinary well-being of guests, both young and old, at the Dachsteinkönig. The standards of our internationally experienced kitchen brigade are high. Creativity and variety, but above all; freshness and quality. Something that can only be achieved when suppliers produce to the highest level and the delivery routes are kept as short as possible.
To name just a few of our valued suppliers: Every fortnight a whole veal is delivered by the local shop Gosauer Genusskorb, the tasty bread in your breakfast basket comes from the Andexlinger Bakery and the Salzkammergut Bakery. The sweet honey to perfect to slather on top comes from the migratory honey farm Eberharter, the fine jams come from Bad Ischl and the 120,000 or so eggs that comes through our kitchen every year are from happy, free-range chickens from the organic farmer Putzgrub and the meadow-fields of Abtenau from Salzburger Land. The White Panther prawns are sourced from Rottenmann in Styria, beef and pork from the Ablinger butchery in Salzburger Land and our Wagyu beef comes from the Wagyu farm in Mostviertel.
No, we definitely don’t save here, because our Roland spends around 2.5 million euros a year on high-quality ingredients.
Since 2017, we have carried the AMA Gastrosiegel, which confirms the origin of the food we source from the region annually by an inspector.