Modern farming at the Forsterhof - Deeply rooted in the region, but with an open view of the world and the future: the Erlachers, descending from an old farming family, are just like that. Together with his son, the landlord Christian cultivates the fields around the hotel, focusing mainly on apples. Near the fields, the hotel orchards look like a colourful fruit plate with apricots, plums, cherries and peaches, Mediterranean fruits such as persimmons, figs and mirabelles, and shrubs of all kinds.
Farm to table.
The ladies of the house, especially mother Christine, turn the Forsterhof’s farm treasures into culinary delights. From the hotel's own fields, the harvest is transported directly to the kitchen, where it is made into fruit juices, jams and spreads, cakes and tarts, fruit and vegetable purees and chips and other delicacies that go straight from the kitchen to the breakfast table.
From the garden to your plate. To create savoury snacks and refined aperitifs, the Erlacher family mostly uses the products from the hotel garden: courgettes, aubergines, tomatoes of ancient and new varieties, radishes, carrots and cucumbers, salads and Alpine and Mediterranean aromatic herb plants such as chives, sage and mint.