We are Brixen Valley "KochART"...
Cooperation of hosts, who work with products coming from local farmers and producers
The Brixen valley KOCHART is a cooperation of hosts, who work with products coming from local farmers and producers and which are then specially marked within their menues. This cooperation Brixen valley KOCHART intends to make a contribution to place the Brixen valley as a special region of culinary pleasures. Controlled quality products coming from local farmers are at the center of this concept.
The Brixen valley KOCHART aims at the usage of regional products at their restaurants and places these specifically within their menues. Guests of the Brixen valley and locals alike thus have possibility to experience the region in a multidimensional way, since they can get to know local farming and their controlled regional high-quality products.
Several times throughout the year, the Brixen valley KOCHART offers its guests special theme weeks such as beef, lamb, game, cheese and much more. During specific cooking-workshops for the chefs de cuisine taking part in the Brixen valley KOCHART cooperation, the hosts get to know traditional and innovative ways of preparing food. Special focus lies on the rediscovery of ancient specialities of both the regional and Austrian cuisine.
Brixen valley KochART 
Brixen valley KochART 
Brixen valley KochART 
Brixen valley KochART 
Brixen valley KochART
Quality Seal
QualityAll hosts of the Brixen valley KOCHART are members of the AMA-catering system Kuratorium Kulinarisches Erbe.
The AMA-catering system is a origin quality system for agricultural products; the AMA-Gastrosiegel is awarded by the Kuratorium Kulinarisches Erbe Österreich. This unique and transparent mark of regional products within our catering system is an important step within the communication between guest and host. The AMA-catering seal guarantees our guests dishes coming from high-quality, local products. Instruments such as quality- and product controll mark fresh and regional products.
- Obligatory information on the origins of meat, milk, dairy products, eggs, potatoes, vegetables, game and fish
- voluntary information on production details
- voluntary information on typically regional products
- origin information at the hotel (menues, tables, showcases, ...)
- Documentation and controll
- documentation of suppliers, delivery orders and invoices, menue samples and filled-in self checklists.
- self control every 6 months (minimum) with provided AMA-checklist
- on-site control (minimum: once a year) by independent controll departments of the AMA Marketing GmbH
- Additional control of the proper procedures of the AMA control department