There are now only a few weeks left until our opening. Here in our blog, we would like to keep you up to date and explain the concept of our restaurant in advance:
Our experienced chef, Mr. Gilbert Bielen, is an excellent example of joy, enthusiasm and creativity in the kitchen. He insists on a high quality of food as well as paying keen attention to its provenance. He values sustainability and harmony with nature in particular.
For this reason, Mr. Bielen mainly uses products from the region to influence your seasonal menu.
By using produce from the region, we can trace the origin of our ingredients without a gap, from the manufacturer right to the plate.
Short distances instead of long supply chains are very important to us as an ecological hotel, for reasons of environmental protection and freshness. For this reason, our suppliers are predominantly organic farmers from the region, with whom we maintain close contact.
If there’s something you want that can’t be found at this latitude, we use exclusively “Fair Trade” products from further afield.
At “Eisvogel”, you’ll discover how delicious seasonal cuisine using fresh and high-quality products can taste. At the same time, we are always happy to cater for your individual wishes (vegetarian, vegan, food allergies, etc.)
“Let food be thy medicine, and let medicine be thy food.”