This may have something to do with the fact that every dish prepared at the Winterstellgut includes one ingredient that enjoys a long and great tradition in the Lammer Valley: respect.
He is referring to how the guests are treated, to the use of locally sourced produce and how no part of an animal goes to waste in creating culinary specialities. But respect also applies to the knowledge that the people of Annaberg have handed down through the ages. That’s why many of the Winterstellgut’s typical specialities are based on old local recipes.
On request, it is possible to watch the production of two essential foodstuffs: schnapps being produced in the distillery behind the main building, and sour dough bread being freshly baked in the freestanding cabin opposite the dance floor.
There are no foods that make it from the ground to the plate more quickly than salads and herbs: the carefully tended kitchen garden sprouts right in front of the main door.
Herbs are specially grown to accompany every type of dish: sage and rosemary for meat dishes, chives and parsley for salads and potatoes, horsemint for desserts, and the versatile thyme and oregano.