It’s in its nature
Always from and for
our region
Even during our years of traveling, we were taught how to use raw materials sparingly.
Our chef can tell a nice anecdote about a tantrum of his senior boss, who saw a mushroom lying on the cellar stairs. This had fallen out of the box for him, the careless apprentice. During his apprenticeship, our junior boss also experienced how the cut stems of dandelions were taken out of the organic waste and he had to justify himself for cutting too much.
On the one hand, this leaves its mark, on the other hand, the responsible use of raw materials is a matter close to our hearts and for this very reason a central part of the philosophy at Hotel-Restaurant Hirsch.
We like to buy regional because we like the products and know the suppliers. The recommendation of our trusted butcher www.schwanenmetzgerei.de is worth more to us than any seal of quality. Incidentally, our chops from the Grothhof pig www.grothhof.de, the sausage, the ham, the bacon in the lamb’s lettuce and much more come from there. Not our beef, by the way – the demand is a little too great.
The Ha(h)nauer are also an exciting project: whenever there is a slaughter, some chickens find their way into our pots www.annes-hahnauer.de.
Speaking of salads, the lamb’s lettuce and many vegetables come from the village of www.blumen-beinert.de and from Zusenhofen www.obst-spargelhof-wurth.de – we also source asparagus and berries from here.
1 A Garten Hopp supplies us with our own tulips, levkoias, roses, sunflowers and asters to suit the season. Especially the senior boss Rolf, who simply enjoys seeing a large bouquet of his flowers in our shop.
Our eggs come from Altenheim www.gefluegelhof-adam.de and Bodersweier, as well as from www.schaefer-gefluegelhof.de.
We harvest what grows in our gardens. Some of the herbs – pots full of basil, chives, parsley and various types of mint grow here. We can provide for ourselves for a few weeks a year – then everything is harvested.
Our neighbors supply us with quinces and apples, which find their way onto the breakfast buffet as jelly or puree. We also lend a hand with the apple harvest, and the result can be enjoyed all year round as delicious apple juice at www.zimmer-fruchtsaft.de. Especially in late fall, when the new harvest comes onto the market, a special treat.
Our wine list speaks for itself. In addition to fine wines from the Ortenau region, there are also many wines from Kaiserstuhl. This is also due to our affinity with this beautiful region. We spent part of our apprenticeship there.
You can feel this with every part of your being And of course taste it in your plates. It is not for nothing that our Hotel-Restaurant Hirsch in Kehl-Kork has been praised for years for its upscale regional cuisine.
Of course, the topic does not end at the menu. We are constantly striving to reduce our energy consumption. In the cellar, the second generation of combined heat and power units is purring away, supplying us with electricity as well as heat. We insulate where it makes sense, consistently switch to LED lighting and now also produce several KW of solar power on the roof.
We have been burning regional pellets in our guest house since 2019, and the heating in the main house is also from the same year, but still runs on fossil fuel, as the old building presented us with major challenges.
And of course we also have two wallboxes ;-)
Quality, sustainability and a sense of responsibility are the foundations of the Hotel-Restaurant Hirsch in Kehl-Kork.
