Sonnberghof Blog
Our Hotel and Organic Farm

At our place, it’s not a trend – it’s a way of life we’ve followed for generations. We buy local whenever possible. We produce locally. And then we savor every bite with a clear conscience – because, as we say here in the Pinzgau, it’s simply “unbelievably good.”

Organic Farming as a Way of Life

For generations, our family has been running an organic farm.
Back in the 1990s, we were among the first farms in the Pinzgau region to choose the organic path — not for marketing reasons, but out of conviction. At that time, our place was still a traditional guesthouse. The hotel as it stands today didn’t yet exist, and while we were already living sustainably, the word itself wasn’t even part of everyday language. Our decision to go organic came from the heart — driven by our respect for animal welfare and the belief in natural cycles. We rely on natural pest control, regional feed, and the rhythms of nature itself. This dedication creates products so pure and authentic that you won’t find them anywhere else — and they’re the reason so many of our guests at Gut Sonnberghof enjoy such exceptional flavors every single day.

Intense - but beautiful

It’s a seven-day week. The days are long and demanding, yet being a farmer is still one of the most beautiful professions in the world.
Especially when you witness the birth of a healthy calf, or take the first bite of your own mountain cheese and taste the result of your work.
Moments like these make every 5 a.m. start worthwhile — and for that, we are deeply grateful.

What we produce

All of our milk comes directly from our own organic farm. From it, we make our own yogurt and fresh cheese. In our small alpine dairy, we also craft a variety of cheeses — including our newest creations: Sonnberghof Raclette and Camembert. Our in-house butcher prepares specialties such as cheese sausage, pepper salami, Polish sausage, Kaminwurzen, and house salami — and recently even a truffle spread sausage. We also make apricot jam from our own trees — affectionately called “Marillen Mamalad” in our local dialect — along with many other homemade jams. Guests can taste all these treasures at the breakfast buffet — and truly experience the flavors of our region, our love for the animals, and our connection to nature. With all their senses.