Bio-Hotels pleased with growth

“For years one of our big concerns has been supporting local agriculture,” explains Otto Wandl (57), the chef at the 80 bed hotel Leutascher Hof. About 20 km south of Garmisch-Partenkirchen, Leutasch-Weidach is surrounded by mountains up to 2,800 metres high. This means that agriculture in the narrow valleys and on the stony soil is problematic, quite apart from the effort it takes to reach the high pastures. The Bio-Hotels Association now has 63 members in seven countries. (Picture: Three generations of the Wandl family at Leutascher Hof)
Of the 63 Bio-Hotels, 35 are in Germany, 17 in Austria, five in Switzerland, four in Italy and Spain, and Ireland and France each have one. The logo “Bio-Hotel” with lettering in red and a white figure on a green leaf is displayed by hotels that guarantee practically everything their guests receive will be organic. Each establishment is required, after a transition period, to use only natural cosmetics produced by selected manufacturers. Apart from that and the requirements in the kitchen, there are no other prescribed standards. Many Bio-Hotels use renewable energy and rain water, have insulation made from natural materials and use only natural paints. Some have beds with no metal parts, sheets and towels made from natural textiles and offer rooms free of electro-smog. The Bio-Hotels Association, that has proved to be a big success, was founded in 2001 in Austria. (Picture above: First-class food at Leutascher Hof)

The sixty third Bio-Hotel is the Family-Hotel Grün in north Hessen (picture). It was inaugurated on 18 June 2009 with a launch ceremony and an open day. We can see Ron Schmid from the Bio-Hotels Association presenting the membership document in Gilserberg south west of Kassel. The owner, Dirk Rateike, is committed to an ecological approach to life. His parents converted the former railway station into a restaurant and hotel and he has renovated completely according to building biology principles. As a result, the six double rooms and four apartments now contain only natural materials like wood or cork flooring, solid wood furniture and sheets made from natural textiles to help allergy sufferers. Above all, Mr Rateike wants to appeal to families spending their holidays in the idyllic Kellerwald region of north Hessen.

Leutascher Hof, that is in Tyrol in Austria, converted to organic in the middle of 2008. The Wandl’s family hotel is ideal both for people wanting to go hiking in the summer and skiing in winter. The first-class regional and seasonal cuisine is at the heart of this 4-star hotel that lies about 20 km to the south of Garmisch-Partenkirchen at over 1,100 m above sea level in the Leutasch valley near Seefeld.

When a local farmer who grew potatoes and strawberries wanted to give up farming a few years ago, Otto Wandl told him that he would take everything that he could produce. This assurance guaranteed the farmer’s economic survival. More than 50 % of what he buys comes from within 20 to 30 km – the potatoes and strawberries already mentioned, sheep and goat cheese, lamb, veal and beef, bread baked by a bakery that has created its organic line specially for the Bio-Hotel. The rainbow trout come from the clear mountain stream that flows past the hotel. A good 25 lambs are bought every year direct from a farmer and the whole carcass is used. This is why you find on the menu regional specialities like lamb’s lung and lamb’s liver. The supplier of goat cheese has now extended his product range to include ice cream in about a dozen different flavours, and he supplies delicious sorbets with kiwi, banana or raspberries.

In compliance with the Bio-Hotel Association, all these products are organic. Other items are sourced from an organic butcher in the nearby Inn valley and the rest come from the wholefood wholesaler Achleitner. The exceptionally fine cuisine in the Wandl’s 4-star hotel impresses their guests. Practically everything, such as noodles, is prepared fresh in the hotel itself. Once a week they make their own low-sugar jam from deep-frozen fruit bought in season. Guests can buy jars of this home-made jam at reception to take home with them. (Picture on right: Chef Wandl is assisted by 6 cooks and kitchen staff)

Gluten-free dishes are also available. “We don’t have any worries here,” explains Ilse Maier from Munich, who is staying at the hotel for a few days. By arrangement with the chef, both her dinner and the cake she eats are made with gluten-free ingredients. “That’s what made us decide to come here,” she says. She is pleased that in the Hotel Leutascher Hof her dietary restrictions are taken seriously, because she has had quite a different experience in a number of restaurants. Mr Wandl junior explains that roughly 5 % of guests register dietary restrictions, the majority being diabetics. It goes without saying that the hotel is happy to meet any special requirements.

On account of its outstanding network of cross-country ski routes (250 km), the Leutasch region has twice been nominated by the German Automobile Association (ADAC) as the best cross-country ski region in Europe. So it’s no wonder that the Leutascher Hof is almost fully booked in the high season that begins round 10 December and finishes at Easter. Walkers love the region in the summer season. As well as husband and wife Wandl, who bought the hotel in 1993 and then three years ago added a neighbouring building to create apartments for rent, their son Christian (31) and daughter-in-law Evelyn (26) work in the business (see picture at top). The hotel is open ten months a year and has an occupancy rate over the operating months of around 80 %. (Picture on right: A wide range of organic teas are available at breakfast)

Although the number of guests has not risen because of the conversion to organic, all four member so the family are happy with the change-over. “We did it because we were convinced by organic,” they declare with one voice. What tipped the balance for Margit Wandl (58) was the fact that her husband looked for the best agricultural produce for his high-class cuisine, and that meant organic products. They don’t want to turn it into an ideological issue and they are not out to convert their guests. This is why they decided to keep a television in each room. But most guests, who were sceptical at first, on reflection said they thought conversion was a positive step, even though the price per day had to go up by 5 euros. Despite this, we can see that the Leutascher Hof has an excellent price-service ratio. For € 77 per person off-peak and € 77 in the peak season you get a spacious suite with half-board that includes soup at midday and coffee in the afternoon (double rooms according to season from €55 half-board). (Picture above: Grilled zucchini slices are a speciality)

A big plus are the hotel’s various saunas – traditional sauna, steam bath, the so-called “Brechlbad” and the “hay bath” (Kraxenofen), together with the 75 m² conservatory (picture). Scarcely ten minutes walk away is a modern, public wellness swimming pool with a slide for children, and you can use it free of charge with your hotel guest’s card. Another benefit for all who arrive by train: for a single payment of €10 per person you can use the local bus service throughout your stay. 65m² of solar panels help to supply the hotel with hot water.

Leutascher Hof is popular with more than just German-speaking guests. Otto Wandl estimates that whilst a good 70 % of guests come from Germany and Austria about 30 % are from Italy, Switzerland, the Netherlands, Belgium, France and Great Britain. So, of course, there’s always someone in reception who speaks English. (Picture on left: Various organic drinks for breakfast including soya milk)

By every place at the breakfast table guests find a leaflet giving information on the weather forecast, wellness tips and background information on nutrition or environmental issues. Guests’ attention is also drawn to the hotel’s own activities programme – Leutascher Hof offers hiking with a guide in the mountains, and hotel guests can take part free of charge. (Picture on right).

At Whitsun 2009 the Wandls organised a three-day organic party to which all hotel guests and local dignitaries, like the mayor and his deputy, were invited. The aim was to propagate the organic idea and to gather supporters round themselves. Margit Wandl’s great ideal is “Organic Region Leutasch”. “We’ve already got more than the average number of organic farmers in this region,” she points out enthusiastically.


Tip:
ttp://www.leutascherhof.at