Good luck from the Hoamat
“See, the good is so close” Goethe already knew. And he was right. So many good things grow and thrive in our homeland. And our industrious neighbours conjure up hearty and sweet delicacies from local produce that are a real treat for the palate. So, dig in – fresh supplies of regional “superfood” are available daily from our favourite suppliers.


Organic bread and pastries from the Bauer bakery in Mühlbach am Hochkönig
The Bauer bakery is a traditional business and has been in the family for three generations. Wolfgang Bauer, the grandfather of the current owner of the same name, founded the bakery in 1908. From the very beginning, the family has attached great importance to quality and regionality and continues to implement this philosophy today. Today, with 13 branches in the region and 72 employees, Bäckerei Bauer is the only organic-certified bakery in the region and has been awarded the AMA Craftsmanship Seal and the AMA Seal of Quality. The delicious and healthy breads are produced yeast-free and without chemical additives. As a result, the baked goods have more flavour and stay fresh for longer. At SEPP, however, the delicious bakery products do not last as long and are eaten fresh and fragrant at brunch. Fortunately, there are replenishments from the Bauer bakery every day …
Herbs from Bloom.s | Saalfelden
Bloom.s is the first indoor farm in the Alps, revolutionising the organic cultivation of fresh culinary herbs and taking on a pioneering role in the world of sustainable cultivation methods. The future-oriented start-up, headed by award-winning chef Lukas Ziesel, qualified horticulturalist and landscape architect Markus Els and sales professional and businessman Patrick Müller, specialises in innovative and high-quality microgreens, cresses, edible flowers and herbs and offers a colourful selection of around 120 varieties in many different colours, shapes and flavours. The healthy, valuable, certified organic and tested quality products are grown under optimal conditions and land freshly harvested on the plates at SEPP for brunch and dinner.
Honey from the Höttl apiary in Saalfelden
Since Mathilde and Franz Höttl took over the beekeeping business in 2002, the two bee lovers have been passionate about producing unique and natural honey products. The beekeepers have made it their mission to pass on valuable natural products of the highest quality. For an insight into the fascinating world of bees, there is a show beehive in the apiary. We therefore know exactly how busy the bees are to produce the best natural honey varieties for our SEPP Brunch.
Bacon and hard sausage from the Liebmannhof | Maria Alm
Quiet and sunny, the family-run and approx. 450-year-old farm is situated at 950 metres above sea level in a very idyllic location at the foot of the Steinernes Meer. Surrounded by extensive meadows and forests with a fascinating view of the region’s mountains, the Liebmannhof offers people and animals a wonderful living environment. The Herzog family is passionate about genuine, natural farming. The quality products they produce themselves are healthy and tasty and are served fresh from the farm shop to the table at SEPP.
www.liebmannhof-mariaalm-bauer…
Cheese and milk from the dairy Pinzgau Milch | Maishofen
Closeness to nature, sustainability and many years of experience: these are the cornerstones of the specialities from Molkerei Pinzgau Milch. As an innovative milk processing company, the traditional company from Maishofen stands for an entire region that offers ideal conditions for organic and mountain farmer dairy products thanks to an intact environment. The coveted Almsenner cheese specialities are made by hand from fresh mountain farm, organic and hay milk. Pinzgau Milch is deeply rooted in the region and its traditions. It originated and grew here, as it comes from farmers’ associations and still relies on the good milk quality from original, farmed mountain areas. Living tradition and modern processing methods go hand in hand here – and you can taste it!
Jam from the Tyrolean fruit kitchen | Assling
The Unterweger Früchteküche is a family business that has been run by the third generation since 1931. It all began with cranberries, before the fruit processing business and product range were expanded due to the increasing demand for local jams. Nestled in the Lienz Dolomites, in an idyllic little East Tyrolean community, the Unterweger Früchteküche developed into a regional quality business. To this day, the family attaches great importance to the careful handling of the special landscape in order to produce products of the highest quality and special flavour.
Organic eggs from Thomanhof | Saalfelden
Siegfried and Regina Imlauer completely rebuilt their certified organic farm in 2018. Instead of the former dairy farming, the family is now focussing on laying hens. As a result, 18 dairy cows gave way to 1,600 domestic chickens. In addition to the spacious laying henhouse, the animals have access to an outdoor run in summer. In winter, they also have access to a conservatory for plenty of exercise. Every morning, the whole family cleans and sorts the fresh eggs by hand before they are turned into delicious egg dishes at the SEPP brunch buffet.
Organic muesli from Verival | Langkampfen
The Tyrolean organic manufacturer is one of Austria’s leading producers of organic breakfast products and is regarded as a pioneer of the breakfast boom with a unique product range. The young brand with a long organic tradition carefully processes only high-quality ingredients – some even from its own organic contract farming – into unique breakfast products in a modern manufacturing facility. The recipe: premium-quality organic ingredients from controlled organic cultivation, blended with great care and dedication to create deliciously balanced, varied breakfast creations. It takes time, but in the end every bowl looks great, smells fabulous and, above all, tastes delicious: It simply tastes delicious!