We attach particular importance to the high quality of food. In addition to the hotel at the eastern entrance to Stans, just a few minutes from your Hotel Der Brandstetterhof, our family also runs its own farm. The distances from the farm to the hotel kitchen are therefore short. This means that agricultural products come to us fresh and directly. We also pay attention to sustainable production and species-appropriate animal husbandry when farming.
Even when we work with food producers, a sustainable attitude and respect for animals comes first.
Because we strive for the best, we grow herbs and source vegetables from regional producers. Various local vegetables ripen in the Stans fields: carrots, onions, leeks, cabbage and much more. Everything that enriches the seasonal menu at the Hotel Der Brandstetterhof. For your stay with lasting enjoyment.
Klaus Jr. pursues one of his passions, mushroom cultivation. He tinkers and tries out different mushroom cultures very carefully. It's about more than constant temperatures and the right humidity. His mushroom cultivation is continuously developing. Some of his mushrooms are already finding their way into the hotel kitchen. But there is still a long way to go to reach his goal.
Klaus, der Senior-Chef des Hauses, ist leidenschaftlicher Jäger und geht mit befreundeten Jägern oft mit auf die Pirsch im Jagdgebiet Naturpark Karwendel – Stallental. Nach erfolgreicher Jagd freuen sich unsere Köche auf exzellente Zutaten für exquisite Wildgerichte. Neben dem Karwendel-Hirsch gibt es Gämse und Rehe aus der Naturjagd. Zudem züchtet unser Regionsjäger in seinem Wildgehege Hirsche. Aus dieser Zucht beziehen wir ebenso den einen oder anderen Hirsch.
Sind auch Sie Jäger? Möchten Sie Ihren Aufenthalt zum Jagdurlaub in Tirol machen? Mit auf Wildbeobachtung oder zum Jagdabschuss? Unser Team organisiert sehr gerne Ihr persönliches Jagderlebnis im Naturpark Karwendel.
Regional quality from local fishermen. Its fish ponds in the region are home to arctic char, brown trout, salmon trout and huchen. His smoked fish are always a very special treat.
The fish can develop in peace for four to five years in the crystal-clear Tyrolean spring water - only then are they ready for the hotel kitchen. They get the best food like crayfish. Long development times, organic feeding and the right water temperature are crucial differences to mass fish farming. You will taste it – with hearty fish dishes in the Hotel Der Brandstetterhof.
