Cook the Gart'l
This is how nature tastes at the nature hotel Molzbachhof
A leaf that smells of summer. A tomato still warm from the sun. Herbs, freshly picked. And sometimes an idea that arises in that very moment. At the nature hotel Molzbachhof True enjoyment doesn't begin in the kitchen. It begins outdoors. In our own garden, with our local producers, and with whatever nature has to offer. We call this way of cooking "Cook the Gart'l." Or perhaps better: this way of living in harmony with nature.
From garden to plate
Cook the Gart’l follows the seasons—and whatever is growing at the moment. Whatever is ripe in the Paradiesgart’l is harvested—fresh and locally sourced. Herbs and flowers. Lettuce and vegetables. Many items from the raised beds on the roof of the Gart’l Spa also make their way directly into the kitchen.
That’s why our menu doesn’t look the same every season. The flavors are different in spring than in summer. In fall, yet other ingredients are added. In the kitchen, Peter lets himself be guided by what’s currently growing and available. He combines tried-and-true recipes with new ideas. And turns them into dishes that suit the season. This is how “Cook the Gart’l” runs through the “ Molzbachhof.” For our hotel guests. At the tavern. And at Gaumenkitzel.
From the garden. To the kitchen. To the plate. Good taste can sometimes be that simple.
Details at a glance:
- Herbs, Flowers, Lettuce, and Vegetables from the Hotel Garden
- Selected producers and farmers from Lower Austria, Burgenland, and Styria
- We cook with whatever is currently growing and available in the garden and in Kirchberg
- With Putz and Stingl—mindful, as holistic as possible processing
Pure pleasure
who has a name
We care about where something comes from. It's even better if we also know who it comes from.
That’s why we’ve been working with producers and farmers in our local area (within a 30-kilometer radius) for many years. Milk from a neighboring farmer, eggs from our own chickens, fish, cheese, meat, and vegetables from people whose work we know and value.
For us, regionality isn't just a distance listed on a menu. It means proximity, trust, integrity, and the good feeling of knowing what's on your plate.
What grows and is created here
From here. And from people we know.
With plaster and Stingl
Because good things deserve more
A carrot isn't just its root. A radish isn't just its red bulb. And an animal isn't just its supposedly best parts. That's why we try to use as much as possible of what nature gives us.
Radish leaves can be made into pesto. Vegetable peels can be used to make a rich stock. Carrot tops can be processed into aromatic oil. Flowers can be stuffed, herbs dried or preserved. And for generations, the conscious use of the whole animal has been part of our culinary tradition.
Today we call it leaf to root and nose to tail. Here, we could simply say: with all the trimmings and stems. And with respect for what has grown.Â
One philosophy. Two worlds of enjoyment.
Inn & Culinary Delights
Cook the Gart’l doesn’t end at the door of any particular restaurant. Our philosophy guides the kitchen at Molzbachhof —whether we’re serving up familiar dishes made with high-quality ingredients or giving Peter even more room to let his creativity run wild.
The foundation remains the same: quality products, short supply chains, artisanal craftsmanship, and a respectful approach to what nature provides us. At the Wirtshaus, the cuisine is down-to-earth and Austrian, featuring seasonal dishes. At the Gaumenkitzel, this transforms into a culinary experience where Peter reimagines familiar flavors, lets them play off one another, and occasionally brings surprising ingredients from the garden to the plate. Two ways to enjoy. A shared philosophy.
Sustainable holidays
When you stay at the Molzbachhof Nature Hotel, you’ll experience its philosophy from morning till night. At breakfast, with homemade treats and products from Kirchberg, all the way through Styria to Burgenland. At lunch, with fresh, seasonal ingredients. And in the evening, when whatever is currently growing and available helps define the dining experience. This is how “Cook the Gart’l”—centered on regionality, sustainability, and mindful enjoyment—isn’t just a concept to savor, but an experience to savor from breakfast through dinner.
Want to experience the taste of the garden for yourself? Then there's really only one thing missing: a favorite room, a few days off and plenty of time to enjoy it.
A little bit Molzbachhof for home
Our gourmet shop
Anything that tastes good is welcome to come home with you. In our gourmet shop, homemade goods and select delicacies await you. Molzbachhof . For your own enjoyment, as a gift, or simply to save a little bit of vacation time.
Cook it yourself. Taste it again.
And because Peter doesn't keep his ideas to himself, here are some recipes from his kitchen. For cooking, trying out, and maybe even doing things a little differently. After all, not everyone grows the same things at home.
Frequently asked questions about Cook the Gart'l
What does Cook the Gart'l mean?
Do all the ingredients come from your own garden?
Is Cook the Gart'l vegetarian?
What does "mit Putz und Stingl" mean?
