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We, the Zündel family, attach great importance to the use of locally sourced produce, both on our brakfast buffet and in our à la carte restaurant.

To ensure a perfect breakfast, the best regional produce
comes straight from our very own farm:
Fresh eggs from our happy hens, farm fresh pasture milk from our cows Alma, Flora, Arnika and Afra.


Our own home-grown produce

For a perfect breakfast and to take away with you

Alpine cheese, milk, goats' cheese, goats' milk, eggs.

When you run out, you can reorder from the comfort of your home via
Schoppernau Alpine Dairy's NEW online shop.

To the online shop

Agriculture and hospitality combined!

Grandfather Friederich Moosbrugger was running the farm with his 12 children, among them Hermann and Hansjosef (Johann Josef Moosbrugger, the father of Maria Zündel). Now, together with his son Daniel, Viktor Zündel runs the farm, where 5 -6 cows and 3 -4 goats supply milk and sometimes also meat for the Schrannenhof. Guests also get to enjoy first rate pork: ham and bacon both come from our own farm-raised pigs.

Cow on the alm (c) Dieter Ege

Alongside tourism and handicrafts, farming is a major contributor to the economy of the Bregenzerwald.

The main type of farming is known as “three stage farming” (home farm, early summer farm,  or Vorsäß, and high alm). Together with their animals, the farmers seek out the best grazing land. In spring the cows enjoy the valley meadows prior to heading up to the “Vorsäß” (alm settlement located halfway up the mountain).

At the beginning of July they continue on to the high alm, where the juiciest herbs and grasses are to be found. At the beginning of September the descent from the alm begins, and the cows head down first to the Vorsäß, and subsequently back “home” to the valley.

The valley meadows are mown in summer, and the grass is dried to make hay. This is stored in the barns to provide fodder for the coldest months of the year. As a result, the cows can eat well even in winter: they are given sun-dried hay of the very best quality!

Meadow (c) Dieter Ege

1,000 different grasses and herbs

The special quality and taste of pasture milk is due to the enormous range (nearly 1,000 different types!) of herbs and grasses growing on our pastures and almlands. These meadows are a veritable Utopia for animals, and are directly responsible for the high quality of our pasture milk. Products made from pasture milk have nearly double the amount of Omega-3 fatty acids and related Linol acids (CLA) as that contained in normal standard milk products. Omega-3 fatty acids are a type of multiple unsaturated fats which our bodies cannot produce for themselves.

Thanks to their traditional methods of farming, which involve the careful conservation of grazing meadows and almlands, pasture milk farmers are making a valuable contribution to both environmental protection and biodiversity.

pfeil-rechts pfeil-links