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The cheeses on our buffet come from Eggemoa, a farm with only 15 cows on 1300m above sea level. We source our ham and sausages from reputable town butchers, and the bread selection in your basket arrives fresh each day from the Bozner Franziskanerbäckerei. Ripe mangos are often in season at the Greif, and any leftover ripe fruit is made into compote. Like any farmer’s wife here in Tyrol (or indeed any other good manager), we make the most of our resources. Or as Herlinde puts it, “We try to make something good out of everything.” Guests frequently ask our Breakfast Ladies for the recipe for the Pear Crostata they make with over-ripe fruit, chocolate and patisserie cream.