Alexander Herrmann
Alexander Herrmann

ALEXANDER HERRMANN

2 Michelin stars

Regional products from a local greenhouse

Short transport routes & CO2 reduction

POSITIVE ENGAGEMENTS

Alexander Herrmann

SUSTAINABILITY

In 1995, Alexander Herrmann started his vocation as the chef at Posthotel Alexander Herrmann in Wirsberg, which is in the middle of the Frankenwald Nature Park. The hotel has been owned by his family since 1869. His gourmet restaurant "Alexander Herrmann" (2 Michelin stars) is located within the hotel. Here, in cooperation with his head chef Tobias Bätz, Herrmann proves that gourmet kitchen at star level also works away from big cities. With high-quality products from the region, Tobias Bätz conjures avant-garde dishes for their guests.

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 individual touch of Alexander Herrmann and Tobias Bätz combine the Franconian and international high-end cuisine. Harmony in the kitchen team as well as humanity are of particular importance to both of them.

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