ORGANIC HOTEL. Why?
Our journey to becoming an organic hotel in the Allgäu region
As much nature as possible - and quite systematically -
Whether it's about the origin and quality of food, in-house energy consumption, a healthy living climate, good sleep, fair wages or the transport of guests, sustainable thinking and actions do not constitute a concept or trendthat we want to follow because it is "in" and can improve our image, it is rather an attitude to life.
How to protect and preserve creation and act on the basis of solidarity and justicewere already important to both of us when we were young. Back then we thought we could change the world. It is not that simple, as we know today. But we have promised our four children to ensure that we keep our earth livable. That is why we are doing everything we can to keep this promise.
read on
We are politically engaged and involved in various committees and working groups in the region, e.g., district council, environmental committee, advisory board for AllgäuTopHotels and the Energy Network Allgäu, city council and climate council Füssen, the parish community and the steering group Fairtrade in the town of Füssen.
The place, the hotel, the ideas - everything is closely linked and interconnected. An attitude to life has long since become a visible life's work that is constantly evolving. New ideas come to us during a walk around the Hopfensee Lake or up on the Hopfen castle ruins with the fantastic view of the town, Neuschwanstein Castle, the lake and the Allgäu mountain panorama.
The clear mission is: "Many small people, in many small places, taking many small steps can change the face of the world."
Heike & Andreas Eggensberger
A BIO HOTEL since 2002
Organic cuisine in Bavaria
In 2002 we were one of the first German hotels that was able to make the systematic switch to using organic products in our kitchen, a requirement of an organic hotel.
Switching to certified organic food also focuses on CO2 balance, seasonality of products and fair working conditions in the production and supply of suppliers. The terms organic, regional and sustainable are lumped together by most people, however, they are not the same thing. Yet, just using organic products is not sufficient. When buying food, we also pay attention to the carbon footprint. Step by step, we have gone and continue to go our own way.
Pleasures of the region and connecting with nature
Something healthy. Something proper.
Cooking and eating with enthusiasm and pleasure. Short distances, personal contact and a mindset geared towards animal welfare - we prefer to source our food from the immediate area and from providers who operate similarly to the way we do.
We both grew up on an farm in the Allgäu region. Old father Otto Eggensberger’s Bioland organic farm, above the Hopfensee Lake, was taken over from him by his son Josef. He supplies the hotel with milk, yoghurt, meat and speciality sausages. Char and trout are the indigenous fish from the region. Even the vinegars and oils come from an oil mill in the Allgäu region.
The hotel kitchen works on the basis of a yearly cycle, therefore, the menu mainly features foods that are in season in the region just at that particular time.