Gastronomy

The respect and care for the natural world anchored firmly in the philosophy of Reiter’s Hotels and Resorts is also expressed through our catering.

When and wherever possible, local farm products are used. We prefer products which are produced close by rather than products which have to be transported over long distances. The upmarket regional cuisine nurtured in Reiter’s hotels takes its cue from the seasons instead of working against them.

This is not only popular with the guests, but also with the testers: the Gault Millau has bestowed the kitchen at the Posthotel in Achenkirch with a toque for 10 years in a row. Reiter’s Supreme Hotel in Burgenland, too, has been delighted to receive two toques.