ALEXANDER HERRMANN
2 Michelin stars | Regional food | CO2 reduction
In 1995, Alexander Herrmann joined the Posthotel Alexander Herrmann in Wirsberg in the middle of the Frankenwald Nature Park, which has been in the family's possession since 1869. In the hotel there is the gourmet restaurant Alexander Herrmann (2 Michelin stars). Here, together with his chef Tobias Bätz, he shows that gourmet cuisine at a star level also works away from big cities.
POSITIVE ENGAGEMENTS
TRANSPARENT DELIVERY CHAIN Information transparency about business methods of suppliers
FAIRE WORK
Promotion of fair working conditions and no child labor
NATURAL RESOURCES
Gentle use of sustainable & renewable raw materials
ETHICAL LIVESTOCK
Animal products come from ethical animal husbandry
CO2 REDUCTION
Minimization of released emissions in logistics, production & operation
REGIONAL & ECOLOGICAL CULTIVATION
Use of regional, seasonal and organic products
WORK-LIFE BALANCE
Promote a balance between work and private life
HERITAGE
Preservation of tradition, craftsmanship and culture
ALEXANDER HERRMANN - SUSTAINABILITY
High quality for sustainable enjoyment
An in-house food scout works with around sixty producers of everything from vegetables and meat to exotic fruits while is always on the lookout for new products.
Exotic, but sustainable and local
Most of the food is obtained from the local area. The fruits come from a 4.000 square meter greenhouse, whose energy supply comes from the waste heat from the nearby glass industry. Here, for example, papayas, star fruits or rare calamondin oranges grow. This avoids both CO2 emissions and long transport routes.
Teamwork
The personal notes of Alexander Herrmann and Tobias Bätz combine the Franconian with the international high-end cuisine. The harmony of the kitchen team and humanity are of particular importance to both of them. Creativity also plays a big role. For example, fresh local vegetables also succeed in offering meat eaters an enjoyable alternative.
