Regional produce & produce from our own farm
Taste the regionality of our own home-grown brand
Our 4-star Hotel Königgut is in Wals on the outskirts of the city of Salzburg and is in one of the most important vegetable growing areas in Salzburg. This optimum location makes it possible for us to obtain lots of produce from our own farm. Do the taste test and experience the outstanding quality of the farm‘s own delicious produce.
The Hotel Königgut's own-grown produce
We want to know where our produce comes from. That is why only produce from our own farm or local produce find their way into our kitchen. The food that we buy only comes from Austria - whether that is beef, pork or ham from Sieghartskirchen in Lower Austria, tea and coffee from the city of Salzburg and the Salzburg regions of Pongau and Pinzgau, or wine and schnapps from Burgenland along with other predestined growing areas in Austria. We champion regionality!
Free-range eggs from happy hens in the Hotel Königgut
Some 200 hens live on our farm and they have one thing above all else - plenty of space in open land, so they get to enjoy fresh air and a healthy lush green and area of land to scrape on and have some lovely "sand baths". That this freedom of movement that they enjoy is reflected in the taste is obvious. How about a breakfast with a fried egg, omelette or scrambled egg made using our own eggs? Give it a go!
Fruit and vegetables from our own garden
Taste the quality of our many different fruits and vegetables, which are ripen in the summer in our garden and are harvested according to the season. Could there be anything more delicious than a gourmet salad with cucumbers, tomatoes, peppers and herbs from our own garden, enhanced by the art and creativity of our head chef and the team? Not to mention the juicy fruits like apples, bilberries and currants from the summer fruit garden ...
Tip: In the summer try our own home-made grape juice, pressed from the juicy grapes from the Wals area.
Recipes for juices from the Hotel Königgut
Elderflower syrup
- 15 large elderflower heads – picked from mid May
- 1/4 lemon wedge
- 25 g citric acid
- 1 litre water
- 800 g sugar
Method:
Put all the ingredients into a tub and leave in a cool place for 2 to 3 days, around 6° C. Then strain the liquid using a cloth strainer and boil up. Add the sugar and bottle or fill a ‚Bag-in-Box‘.
Nettle syrup
- Pick nettles which have young, red leaves – as any as you can
- 1 litre water
- 500 g sugar
- 1/4 lemon
- 10 g citric acid
Method:
Add all the ingredients to a tub and pour as much water over the nettles to cover them. Your hand should, with light pressing, be 1 cm below the water level. Leave it all in a cool place, around 6° C, for 3 to 4 days. Then strain the liquid using a cloth strainer and boil up. Add the sugar and bottle or fill a bag-in-box.
Blackcurrant syrup
- Currants (red, yellow, black)
- 1 kg sugar
Method
Boil up the currants with a bit of sugar and put through a food processor. Add 1kg sugar for every 3 litres of fruit juice, boil up and bottle or add to a bag-in-box.
Tip: If you do not have a food processor, then just get a fine sieve (fine gauze) and pass the fruit through it. Boil up the fruit twice with some water and pass through the sieve again. Add 1kg sugar for every 3 litres of fruit juice, boil up and bottle or add to a bag-in-box.
