The seasonal mountain pasture of my parents Klaus and Rosi called Söllnalm is situated 1580 m asl in the valley of the Krimml Achental.

All products produced there are used in the restaurant of the Burgeck hotel. The regional cheese Pinzgauer Käse, full-cream cheese, goat cheese and different types of butter are produced by traditional techniques.

Pigs are fed with whey instead of concentrated feed stuff and the processed meat is used for self made sausages, smoked sausages, liver sausages and especially for the home made bacon.

Natural farming and ethical handling and care of animals are bywords for conserving natural habitats for future generations.

The youngest guests have fun petting animals like pony Silva, cat Muiz or the silkies.