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
SUSTAINABILITY
The majority of the food is locally sourced. Herrmann's own food scout currently works with about sixty producers of vegetables, meats or even exotic fruits and is always looking for new products. The latter originate from a 4.000-square-meter greenhouse, whose energy supply comes from the waste heat of a nearby glass industry. Papayas, star fruits and even rare calamondin oranges are grown here. Anyone, who had the opportunity to enjoy these fruits fresh from the tree is enthralled. In this way, both CO2 emissions and long transport distances are avoided.
The personal notes of Alexander Herrmann and Tobias Bätz unite the Franconian with the international high-end cuisine. The harmony of the kitchen team and humanity are of particular importance for the two.
