Sustainable regionality – not just a phrase but our philosophy in the Dachsteinkönig Hotel!
Executive Chef Roland Rangger and his team of 30 people are working in two shifts, 16 hours a day, for the well-being of both young and old guests in the Dachsteinkönig Hotel. The requirements, for our experienced and international kitchen team are high. There can only be creativity, variety, and above all freshness if the suppliers provide high quality products and the delivery pathways are kept as short as possible.
To name just a few of our valued suppliers: every two weeks a whole calf is delivered from the Gosauer Genusskorb, the fresh bread in the breakfast basket comes from the Meislinger Bakery and the Salzkammergut Bakery, both in Bad Goisern. The sweet honey for “spreading” comes from the Eberharter migratory apiary and the 120,000 eggs that we use every year come from happy, free-living chickens from Pölzleitner farmers in the Salzburg region.
No, we do not economise here at all, as our Roland spends approximately 2.5 million euros each year on high-quality food.
In 2018 we were awarded for the second time with the AMA Gastrosiegel, which checks the origin of the food we buy.