The multiple award-winning cuisine in the Alpin impresses not only with the culinary skills of Alexander and Armin Gründler, but also with the high quality of the products and their regionality. Pork from the Alpine meadows, merino sheep, suckling calf, etc. Come from well-managed farms in Achental Valley, Zillertal Valley and the surrounding regions and form the cornerstones of the Karwendel cuisine in the Alpin! The local mountain and garden herbs also play a crucial role. And when enjoying the slowly reared trout and char from Lake Achensee and the “Ducal Kreuth fish farm” you can simply taste their origin!
We make every effort to save energy and resources wherever possible.