Hotel Post first organic restaurant in the Isar valley: From the alp to the plate

Created: 2022-06-02 05:45

By: Josef Hornsteiner

Pure organic: Gudrun Rademacher strokes a young Murnau-Werdenfels animal.

© Hotel Post

The Mittenwalder Hotel Post is the first certified organic restaurant in the Isar valley.

But until then it was not an easy task.

Mittenwald – When Gudrun Rademacher started working in the catering trade around 30 years ago, one thing was particularly important to many of the guests: the portions must be large, but the price must be all the smaller.

The menu was almost the size of a Bible, with countless international dishes lined up in small letters on eight pages.

Rademacher has always been fortunate to be able to welcome mostly guests to her restaurant in the Hotel Post on Mittenwald's Obermarkt, who have always felt the need to enjoy in a differentiated way and pay attention to quality.

But the guest was different then than it is today.

The owner is now reacting to this development.

She now officially has the first certified organic restaurant in the Isar valley.

A family is sitting at the table.

Dad wants a hearty roast pork, mom is a vegetarian, the daughter is vegan and the son even knows what to order from the menu.

But they all have one question in common: “Where do your products come from?” and “Is it organic?” Questions that Rademacher hears more and more often in her restaurant.

Over the past three decades, guests have developed a completely new, completely different awareness of what ends up on their plates.

Quality over quantity, more than ever.

A trend that the active Hotel Post boss can only subscribe to.

Rademacher made the plans during the corona pandemic

She saw the perfect reason for the change during the pandemic.

Restaurants had to close for months.

“People have given up eating out,” regrets Rademacher.

She knew that she needed something new now, something special.

The plan: The Hotel Post should be completely organic.

But easier said than done.

The Hotel Post earned the organic seal a year ago.

But until now it has been difficult to maintain the supply chains.

Especially since not all regional businesses carry the organic seal.

"Not that the quality is any worse," emphasizes Rademacher.

But for some it's just not possible.

For example, with pig farmers.

"There could be bottlenecks in feed with an organic certificate." The same applies to poultry.

But after much research, she found a solution there too.

"Of course, the Post-Pfanderl, the roast pork and the Wiener Schnitzel are still available," she promises - the hits with the guests.

Larger menu for vegetarians and vegans

On the other hand, it is easier with game and beef.

There she works with a Wallgau hunter and farmer who, among other things, breeds the local breed "Murnau-Werdenfels".

The animal lives on the pasture until day X of slaughter, so it is 1A goods.

Steaks or roasts are conjured up from the meat, and homemade sauces and soups are made from the bones – one of the few kitchens that still completely dispenses with ready-made products.

"Vegetarians are also given more consideration on the menu than is usual in the region," says Rademacher.

The same applies to vegans.

This is how Rademacher managed to keep the supply chain stable.

"We don't have to reduce the seats either," she says.

That would only be the case if there was a staff shortage again - in the catering trade, the shortage of skilled workers is almost the order of the day.

Anyone who now thinks that the prices of the small but fine menu would now go through the roof is wrong.

How it costs Most dishes are under 20 euros, only a few are more expensive than 30 euros.

The selected ingredients also allow the stock to be better coordinated.

"At the end of the day there are far fewer leftovers than before." And the first feedback shows: "The switch to organic quality has been consistently well received by the guests." , out.

This now regularly checks the requirements.