Suppliers, tradespeople & artisans

Our worst kept secret: not­hing works in iso­la­ti­on. Good, relia­ble and atten­ti­ve sup­pli­ers are inva­luable part­ners in hos­pi­ta­li­ty. Some of our regu­lar guests love trout from Lake Con­s­tance and we’ll let our fisher­man know in good time. Or, our vege­ta­ble grower tells us that cer­tain pro­du­ce will be har­ve­s­ted next week. Time for the Kro­ne kit­chen team to sit down and plan accor­din­gly. We’re in tune with our sup­pli­ers and they recipro­ca­te. Wit­hout them, our Kro­ne kit­chen would lack many cru­cial ingre­di­ents: brown trout; anci­ent pota­to varie­ties, orga­nic chi­cken, forest honey, wild herbs, black trumpet and por­ci­ni mush­rooms, app­les and pears straight from the tree, beef toma­toes and Egyp­ti­an wal­king oni­ons (and no, they don’t walk!).

Let’s intro­du­ce a few of our trus­ted sup­pli­ers, long­term part­ners in crime and friends:

Anton Mohr, Andelsbuch

My joi­n­ery team was invol­ved in the exten­si­ve reno­va­ti­on work at the Kro­ne. Diet­mar and Hele­ne Nuss­bau­mer took gre­at care to employ local workers from dif­fe­rent trades, sup­port­ing the regi­on and main­tai­ning the authen­ti­ci­ty of Bre­gen­zer­wald buil­ding traditions.

I com­mend them for their approach and hope it ser­ves as an exam­p­le to others.
Anton Mohr, joi­ner and cabi­net maker

Anton Mohr - Werkstatt @Pia Berchtold

Richard Dietrich, Lauterach

It all star­ted with coll­ec­ting seeds from a dwind­ling num­ber of small pro­du­cers in the area. Every year sin­ce then, we’ve pro­pa­ga­ted the­se often rare and valuable seeds by hand. One of the results is the resur­rec­tion of an old tra­di­tio­nell white mai­ze varie­ty which has once again found its way into many kitchens.

Inno­va­ti­ve culina­ry excel­lence in Vor­arl­berg. I con­sider mys­elf a food arti­san with strong con­nec­tions to the region’s agri­cul­tu­re. The­re is gre­at satis­fac­tion in brin­ging back near extinct foods such as white mai­ze or pears from matu­re, tall-stem fruit trees and wit­ness their trans­for­ma­ti­on into delightful dis­hes or sump­tuous spirits.

Nino Mayer, Frastanz

At 700 met­res abo­ve sea level, Nino May­er breeds sea char and sal­mon trout. They thri­ve in cool, calm waters, their ponds sur­roun­ded by pris­ti­ne natu­re, forest, mea­dows and bubbling springs. The fish are hap­py here, undis­tur­bed, enjoy­ing per­fect gro­wing con­di­ti­ons befo­re pro­vi­ding us with one of the high qua­li­ty fish spe­cial­ties of the region.

Nino Meyer
Simon Vetter

Vetterhof, Lustenau

The Vet­ter­hof has been cul­ti­vat­ing the fer­ti­le lands in Lust­en­au for over 300 years. Throug­hout the sea­sons, they grow a vast varie­ty of crops, from egg­plant to pak choi and pars­nip to yel­low sub­ma­ri­ne and zuc­chi­ni, offe­ring almost all vege­ta­bles nati­ve to Cen­tral Euro­pe and bey­ond. The fer­ti­li­ty of the soil is enhan­ced by tra­di­tio­nal com­pos­ting and a ver­sa­ti­le crop rota­ti­on as well as catch crops and green manu­re plants. All orga­nic, of course.

Karl Heinz Karu, Sulzberg

Chi­cken para­di­se. Karl Heinz Karu has been rea­ring his hap­py hens in near­by Sulz­berg for over 20 years. His birds are free to roam in airy barns, enjoy their dust baths and Karl‘s own brand,

the ‚Wäl­der Hen­ne­le‘, gua­ran­tees top qua­li­ty and gre­at tasting chi­cken. For us it means we are never far away from the fres­hest pos­si­ble chi­cken meat which, as an addi­tio­nal qua­li­ty assu­rance, is exami­ned dai­ly by the local veterinarian.

Wälderhennele Team

Familie Berkmann, Hittisau

Chi­cken para­di­se num­ber two, as descri­bed by the owner: The wel­fa­re of our chi­ckens is our top prio­ri­ty. We make sure they have ple­nty of space to roam, access to sun­ny as well as shady are­as and cosy hut­ches to bed down at night. During the sum­mer months, they are our fea­the­red com­pa­n­ions on our alpi­ne pas­tu­re in the Leck­ner­tal, with access to all are­as, inclu­ding the banks of the lake nearby.

Käsladen Vögel, Schwarzenberg — Cheese, glorious cheese

We are very hap­py to deli­ver our sel­ec­ted cheese to the Hotel Kro­ne. Their excel­lent chefs trans­form them into the most exqui­si­te dis­hes. Our cheese is in good hands!
Thank you for the many years of co-operation!

Maria Vögel & Hedi Berchtold
Hilkater - Jakob im Käsekeller

Hilkater Käse, Bizau — more cheese please

Our farm sits on a hill abo­ve Biz­au in the Bre­gen­zer­wald. Our 17 cows are exclu­si­ve­ly grass-fed and we pro­cess their milk into ele­ven dif­fe­rent types of semi-hard and hard cheese on a dai­ly basis. The well­be­ing of our cows, hand-reared on the farm, is para­mount for us. To suc­ceed with our labour-intensive efforts, we depend on relia­ble buy­ers such as the Hotel Kro­ne who value and app­re­cia­te our products.

Schafmilch Gmeiner, Bizau — Sheep, lovely sheep

It all star­ted with an idea and just three sheep which by now have grown into a flock of 60 pasture-fed wool­ly bund­les of joy. We put gre­at empha­sis on kee­ping our foot­print as small as pos­si­ble, sel­ling pre­do­mi­nant­ly to local buy­ers. Bri­git­te takes care of the mar­ke­ting and pack­a­ging as well as twice weekly deli­very of our sel­ec­tion of sheep milk products.

Schafmlichbetrieb Gmeiner

Pilz Lenz, Wolfurt

It all star­ted in 1968 in the tun­nel for gro­wing mush­rooms. Ernst Lenz grew the finest mush­rooms for the Vor­arl­berg gas­tro­no­my and his wife brought the mush­rooms to the people.

The two child­ren, Bet­ti­na and Alfred Lenz, built on this suc­cessful tra­di­ti­on, used the infra­struc­tu­re crea­ted by father Lenz with cont­acts and cus­to­mers in Vor­arl­berg and expan­ded the ran­ge and cus­to­mer regions.

In par­ti­cu­lar, the cur­rent owner, Bet­ti­na Lenz, who stu­di­ed busi­ness admi­nis­tra­ti­on and knows a lot about Ita­ly, crea­ted some­thing new in a visio­na­ry, cou­ra­ge­ous and crea­ti­ve way. For exam­p­le, she crea­ted a vinegar-oil line of fine vin­egars and oils, pas­ta con­sis­ting of anci­ent grain in a spe­cial pro­duc­tion pro­cess, so that e.g. glu­ten into­le­rance can also be avo­ided, and much more.