The story
Gourmet Restaurant Chalet am Kiental occupies a two-century-old farmstead near Herrsching am Ammersee. Family Lehn runs the property while steering its Alpine cuisine toward tighter local networks. Timber beams frame a dining room that mixes rustic warmth with quiet elegance. Daily operations follow a fixed rhythm that dictates both service pacing and ingredient delivery.
The kitchen serves three to seven course evening menus built around a seventy-five kilometre sourcing radius. Suppliers deliver fruit, vegetables, dairy, bread, and fresh fish directly to the kitchen door. Staff practice nose-to-tail preparation to reduce waste while selecting organic ingredients. This model of Alpine cooking complements wines grown under strict sustainability guidelines.
The building runs on one hundred percent renewable electricity. Management records monthly usage to monitor overall efficiency. The combined efforts secured the GreenSpoon label and three spoons from the Schlemmer Atlas guide. Staff earn above-industry wages alongside flexible shifts arranged around family needs. These structural decisions support reliable service during busy dinner hours.
Recognition
Details
History
Behind the charming facade of the 200-year-old farmhouse estate lies a gem of Alpine elegance and coziness. In the evening, a three- to seven-course menu is served.
For its restaurant and hotel operations, the Lehn family sources food items such as fruit, vegetables, dairy products, baked goods, and fish from within a radius of less than 75 kilometers. The kitchen practices nose-to-tail cooking, uses organic products wherever possible, and offers sustainably produced wine. Electricity and energy consumption are regularly recorded and evaluated, and 100 percent green electricity flows through the building's wiring. Employees receive above-contract wages, family-friendly working hour arrangements, and flexible schedules.
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