This means that in addition to the Tafel&Zunder mountain restaurant, another OBERSTDORF · KLEINWALSERTAL BERGBAHNEN establishment will now bear this quality award. The reason: Since 2019, the team led by Gastronomy Director Jürgen Scharnagl has been serving wholesome, vegetarian, sustainable menus that impress with their refinement and particular care in the selection of products. For non-vegetarians, there are fine meat dishes from regional farms and certified organic. To receive this award, strict requirements must be met, including the use of regional and preferably organic produce, as well as fresh, gentle, and natural preparation with a focus on wholesomeness. "We are delighted to receive this award. Ingredients from organic farming and regional sources simply taste good, and it is our quality standard to always use the best ingredients for our guests," says a delighted board member Andreas Gapp. "This award also fits in perfectly with our new 'Feel-Good' product line, in which we offer guests two to three special dishes in all our restaurants. These dishes meet the criteria of reduced-fat, low-carb, or wholesome, and are guaranteed to be free of artificial additives," Gapp continues.

Diverse Menu

Creativity plays a key role in creating a wholesome and varied menu featuring delicious dishes, as Scharnagl knows: "Organic doesn't necessarily mean vegetarian, and vegetarian doesn't just mean salad and some vegetables. We use the entire range that nature provides and prepare delicious dishes from it." Carrot, coconut, and ginger soup, vegetable risotto with ancient grains, and organic whole-grain spelt crepes are among the items on the menu at Adlerhorst. For meat lovers, smoked Walser ox meat, as well as roasted sausages, white sausages, and wieners from the organic butcher, or spicy goulash soup are served. A special highlight, whether served with the meals or simply as a snack, is the chef's homemade sourdough mountain farmer's bread, which also focuses on organic farming and regionality: "We have to go back to the roots. I want to offer my guests a natural product where I know what's in it and where the individual ingredients come from. Especially in times of increasing allergies and intolerances, it's important to be able to trust the products," explains Scharnagl. Along with the mountain farmer's bread, the restaurant manager serves homemade olive or tomato pesto, hummus, and herb dip, as well as eight different organic salads. More about the vegetarian delights and the Green Hood award can be found at www.ok-bergbahnen.com and www.gruenehaube.at.