Our guests can still experience the real thing in Brixental Valley: from pristine nature and pure mountain air to warm, genuine hospitality. To keep it that way, we have committed ourselves to the careful use of our resources - in everything we do. For example, when it comes to food, we attach particular importance to regional products, fresh ingredients, and the greatest care in preparation.

In the Brixental Valley, the unique nature is combined with an equally unique cuisine. It does not matter whether it is haute cuisine in the restaurant or an alpine snack in the hut: what characterizes our kitchens is honesty, love for the product and enthusiasm for the job.

In order to maintain and promote this special approach to culinary art, around 20 catering establishments have joined forces to form KochArt. They process products from local farmers and producers and explicitly list them on their menus. Another goal of KochArt: almost forgotten specialties of the regional cuisine should be rediscovered and offered again.

Together with local farmers, KochArt relies on the species-appropriate agriculture and rearing of animals such as the "Brixentaler Almschwein" from the Holzalm and the "Tyrolean brook trout" from the Pillerseetal. Old varieties of vegetables and fruit are also being rediscovered and used according to the season. Several times a year, the KochArt businesses hold special rarity days, which focus on these old varieties and species.

Like our regional transport concept, the KochArt initiative is a step on our way to sustainability and relaxed, responsible enjoyment.