The organic breakfast maker | Farm Holidays in Austria

The script for Anita's life did not necessarily include taking over her parents' farm. Her husband's strong roots in the Salzburg region did not make it any easier for him to return. When he - as she puts it - was finally able to separate himself from "his" Salzburg, a new phase of life began 10 years ago at home on the farm. Where the heart beats. Now they are both living in tune with the times, in an era that is increasingly inspired by organic and vegan food.

The consistent organic philosophy was clear from the outset, as the Unterwalchers' hillside location in the Carinthian Nockberge mountains meant that intensive farming was not an option for them. And so today Anita and her family have the task or mission of educating the world (at least that part of humanity that finds its way to the Bacherhof) that there is much more to organic than just being expensive. In her childhood, it was a completely different story. "Back then, what you bought was worth much more than what you produced yourself," says the farmer about a reality that is difficult to comprehend from today's perspective. It's good that the focus is now on the authentic product and not the anonymous, industrial product.

"Homemade is a done deal"

On her travels and especially when staying in hotels, Anita became increasingly aware that the quality of the breakfast and the products on offer could not compete with those of the Bacherhof. This was further encouragement not only to continue along this path, but also to talk more about quality. That sounds like education, but it is still necessary. Also here in the Bio-Denkwerkstatt. Without any pointing fingers, in other words "learning by tasting" and directly from the producer on site.

Then there are the young, very conscious travelers of the 20-something generation who explicitly demand organic products. Years ago, it was unimaginable that young, childless people would even have Farm holidays in their travel mindset. It is (still) mainly city dwellers who are at least temporarily escaping the urban environment in order to feel life again. In future, our society will probably be about a balance between city and country, rural, local and urban. There is much to suggest that we will live multi-locally. Not a bad starting point for Anita Unterwalcher and her colleagues from the countryside.

"360-degree self-sufficiency"

"We actually slept through the trend towards specialization in agriculture," says Anita self-critically, "but now we are at the forefront, even if it means a lot of work." In addition to grain from the farm's own mill, wholemeal bread, milk, cheese, butter, yoghurt, cattle and pigs, the energy cycle on the organic farm is completed with an electricity plant and wood from the farm's own forests.

"Taste of childhood"

When it comes to wellness and wellbeing, the Unterwalchers also have nothing to fear from comparison with the hotel industry. The hay oven - naturally with many, many herbs from their own alpine meadows, a Swiss stone pine wrap on grain loungers, a bath in the whirlpool tub or in the barrel bath - that sounds like well thought-out, honest alpine wellness. Sister (Edith) also runs her own massage institute and is at the farm twice a week.

Conclusion: You don't really have to leave the farm to enjoy all the wellness and pleasure on offer, although the hiking trails of the Millstätter Almen and the tranquil lake expand the horizon of experiences in a meaningful way. On the other hand, the "Beletage", literally the "beautiful floor", is perhaps even the ideal place to enjoy the tension between mountain and lake. A plea for less leisure stress and much more leisure. The Bacherhof is the perfect place. Please try it out.