100 per cent organic food
When Otto Wandl switched the Leutascherhof to a strictly organic cuisine, organic food was not yet the norm in the hospitality industry. The decision required conviction, reliable partners and a willingness to rethink many established processes.
Today, certified organic cuisine forms the culinary foundation of the Leutascherhof. Head chef Mirjan Köhler has been part of this journey for many years. In this interview, he explains what organic cuisine means in the day-to-day running of a hotel, why good planning is so important, and what role seasonality and provenance play in designing the menus.
Dear Mirjan, you experienced the switch to organic first-hand. What was it like back then?
Even before the full transition, high-quality food and regional produce played an important role at the Leutascherhof. The Wandl family was already working with local farmers and suppliers.
Organic certification introduced a binding and regulated framework. Since then, the food we use must comply with current organic standards and its origin must be clearly documented.
For some of our long-standing suppliers, this move was also a significant decision. I’m particularly pleased that even our baker switched to organic farming to work with the Leutascherhof. Partnerships like this show that change can be achieved together.
Mirjan Köhler in conversation: How a certified organic kitchen works
What particular challenges are there when it comes to sourcing?
One of the biggest challenges is availability. We cannot assume that every food item will be available at any given time in the desired quantity and quality.
Fruit and vegetables, for example, are only delivered on certain days. We sometimes have to order specific products well in advance. That is why we need to plan carefully and consider in good time which food items will be available in the coming weeks.
At the same time, we work with smaller suppliers and organic farmers. These personal contacts are very valuable to us. However, they also mean that we have to remain flexible. If a product is currently unavailable or only available in small quantities, we adjust our planning accordingly.
What role does the season play in menu planning?
The season is an essential part of our cuisine. We base our choices on what is currently in season and available in good quality.
In summer, the selection of fresh vegetables, salads, herbs and berries is particularly wide. In autumn, the focus shifts to pumpkins, root vegetables, mushrooms, apples and pears. In winter, we make greater use of vegetables that keep well, pulses, grains and preserved produce.
We do not see these seasonal changes as a limitation. They give our cuisine structure and ensure that the menu is constantly evolving.
How much is made in-house?
A great deal. Among other things, we make our own stuffed pasta, gnocchi, pesto, spreads, sauces and desserts. We also work closely with our organic baker for bread and pastries.
This is, of course, more labour-intensive, but it gives us the opportunity to tailor ingredients and recipes precisely to one another. At the same time, it allows us to respond better to whatever is currently available.
For us, this craftsmanship is an integral part of good cooking. We want to know what goes into our dishes and how they have been prepared.
Do you have to work differently when cooking with organic food?
The basic cooking techniques are, of course, the same. The difference lies mainly in planning and flexibility.
Some organic produce is only available seasonally or in limited quantities. Occasionally, recipes need to be adapted because ingredients differ in flavour, texture or how they are processed. That requires experience and sometimes a bit of improvisation.
But that is precisely where the appeal lies: we do not cook according to a rigid system, but engage every day with the food that is right in front of us.
What does organic certification mean for our day-to-day work?
It establishes clear rules. Purchasing, storage, processing and documentation must be organised in such a way that the origin of the food used remains traceable.
Compliance with organic standards is regularly checked by an authorised inspection body. For our kitchen team, this means taking extra care – from goods receipt through to storage and preparation.
This monitoring is important because it turns a promise into a verifiable standard. Our guests do not have to rely solely on a marketing claim, but can trust that we serve certified organic cuisine.
How do guests benefit from this?
Guests gain clarity on the criteria used to select the food. They experience a cuisine that uses certified organic ingredients and where craftsmanship, flavour and careful preparation take centre stage.
Many guests also appreciate that we take great care to trace the origin of our food. Wherever possible and appropriate, we combine organic quality with produce from Tyrol and Austria. For foodstuffs that do not grow here or are not sufficiently available, we ensure reliable organic certification and, where possible, a traceable origin.
Of course, taste remains the decisive factor. An organic label is no substitute for culinary skill or a good recipe. However, it provides a clear basis for our procurement and our day-to-day work.
Is organic food more expensive?
Organic food can cost more to buy. The extent of the difference depends heavily on the specific product, the season, the quantity available and the origin. For this reason, it is not possible to give a universal percentage figure.
For us, organic is not just a single product choice, but an integral part of our culinary concept. Accordingly, we take this quality into account when planning, costing and designing our menus.
In doing so, we try to use as much of the food as possible, avoid food waste and adapt our menu planning to actual availability. A mindful approach to using ingredients isn’t just economically sensible, but also a matter of respect for the people who produced them.
What do you think is the biggest difference compared to a conventional hotel kitchen?
The biggest difference is the need to plan ahead. You have to order earlier, take the season more into account and plan for alternatives. If a particular product isn’t available, you need a different idea.
Over time, this becomes a completely natural way of working. You get to know your suppliers, know when certain products are available, and develop a good sense of which dishes suit which season.
For me, organic cooking therefore doesn’t mean always cooking the same thing according to fixed rules. It demands creativity, culinary skill and a mindful approach to food.
Dear Mirjan, thank you very much for the interview!
Organic delights at the Leutascherhof
Anyone wishing to experience Mirjan Köhler’s cuisine will find a varied blend of certified organic quality, seasonal inspiration and meticulous culinary craftsmanship at the Leutascherhof.
What ends up on your plate also depends on what the season has to offer: fresh herbs and salads, aromatic summer vegetables, autumnal root vegetables and pumpkins, or hearty dishes for cold winter days.
This keeps our cuisine dynamic – whilst remaining true to what the Leutascherhof has stood for over many years: organic out of conviction, prepared with care and served with joy.
