The Berghotel Rehlegg in the national park community of Ramsau near Berchtesgaden combines tradition with modernity and sustainability with enjoyment in a unique way. Electromobility is one of many elements that document the hotel's claim to treat nature and its creatures with respect.
The Berghotel Rehlegg is widely known as the epitome of culinary delights with organic products from the region, as well as for its wellness offerings and consistent sustainability concept.
Consistently regional and sustainable
"Less, but better" is the motto of the Rehlegg. The hotel's concept, which is characterised by concentrating on the essentials while maintaining high quality and dispensing with resource-consuming frills, could hardly be described more aptly. The consistently practised approach of regionality and sustainability appears unobtrusive and natural. Leading by example instead of proselytising is the motto of the four-star destination. Even if they ultimately benefit from this, many of the measures remain hidden from guests. For example, the Rehlegg is cleaned with "effective microorganisms". These are wastewater-friendly and groundwater-neutral. They break down impurities, odours and deposits and have an antistatic effect, which means that dust no longer collects on surfaces as quickly. This saves the environment tonnes of chemical cleaning agents. And guests enjoy a pleasant and healthy living environment.
A journey inwards
The Rehlegg wants to be more than just a wellness hotel. It wants to invite guests on a journey inwards. The Almwies'n SPA is the result of careful selection. Stephanie Lichtmannegger lovingly explored which materials and objects could be used. Lots of wood. Earthy colours. Soft lighting. Candlelight.
Nature has given us a rich gift. The Berchtesgaden National Park begins on our doorstep and our house is located in the centre of the Berchtesgadener Land biosphere region. The mountaineering village of Ramsau favours sustainable, nature-oriented tourism. Just like us. We are very happy to take on this responsibility.
Hotelier Hannes Lichtmannegger
Only natural cosmetics are used in the Almwies'n SPA. Inspired by the Rehlegger Leit'n, the steep mountain meadow behind the hotel, where almost 70 different medicinal plants and herbs grow, including carnation root and the little brown lily, cowslip, dog rose, St John's wort and mint, a certified herbalist has created her own natural cosmetics range for the hotel. The "Rehlegger Kräuterfee" is produced according to strict ecological guidelines. If you wish, you can also purchase the "Rehlegger Kräuterfee" in the hotel shop.
Culinary delights with added value
Food is a means of life. At the Rehlegg, they are held in the highest esteem. Not only to be able to serve our guests dishes Popular excursion destination: Lake Königssee Well-known inhabitants of the National Park: Alpine rose, edelweiss, marmot and ibex National Park Centre "Haus der Berge"? of the finest quality, but also out of the hoteliers' deepest conviction. Careful handling of the products is important to the Lichtmanneggers - from start to finish, from production to preparation. The hotel's "True Food" concept is implemented accordingly.
Good ingredients are the basis of all good cuisine, they are the best cook. The Rehlegg's dining room is nature on the doorstep. It provides first-class, seasonally varied and fresh produce. Unadulterated, untreated and "untortured". Anyone who not only talks about respect for all living creatures - including farm suppliers - but also practises it, must invest accordingly. The products at the Rehlegg therefore not only have an idealistic value, they also cost something. For the benefit of the guest, but also for all animal, plant and human "partners". All of this happens at the Berghotel out of absolute conviction and as a result of conscious decisions. Not by chance and certainly not for marketing reasons.
Quality from the region
Regional foods are prioritised and, wherever possible, also those from organic production. And the suppliers and partners are not only selected according to the quality of their products, they also share the values and commitment of the restaurant. For example, fish, meat and poultry come almost exclusively from species-appropriate, small-scale farming. The brewery covers its entire energy requirements from renewable energy sources, the wine press house cultivates old, almost forgotten fruit varieties and the dairy produces dairy products with a guarantee of origin. All natural and without genetic engineering. The private roaster knows his coffee farmers personally, the mineral water comes from the nearby mountains and tasty culinary herbs grow in the hotel's own garden.
Exclusive Rehlegg specialities
If you understand exclusive products to mean those of the highest quality, you are certainly right. However, some of the delicacies enjoyed by guests at the mountain hotel are not only particularly tasty, but also exclusive in that they are only available at the Rehlegg. Achieving such a special status requires extraordinary commitment. Like the rescue operation for the black Alpine pig.
Lucky pigs
When Johannes Lichtmannegger was looking for a source of organic pork, he realised that it would be difficult to consistently implement his regional concept when selecting a suitable, robust breed that is suitable for free-range farming in Alpine regions. Although there are still remaining stocks of original pig breeds, these originate from neighbouring countries to the south and east or from northern climes, such as Mangalicas, Turopoljes and Saddleback pigs. But just when it seemed that a compromise would have to be reached, the hotelier was electrified by the news that small remnants of a pig breed once widespread in the Alpine region and thought to be extinct had been discovered by chance on remote farms in South Tyrol. Johannes Lichtmannegger thought it was high time to bring a former Bavarian "cultural asset" on four legs back to its old homeland and immediately acquired a few of the animals and had them reared and bred by two partner farmers.
The four-legged rarities couldn't have had it any better, because the Rehlegg black Alpine pigs have it good - they are allowed outside. All summer long, in their own wide mountain meadow with plenty of lush grass and mud to wallow in. And at the end of their happy existence, like all original breeds, they thank us with plenty of fat - and relatively little meat. Strange, but why do gourmets make a pilgrimage to the Rehlegg just to get a bite of the most delicious pork? Because fat is a wonderful flavour carrier and because the fat of the Alpine pig with its firm consistency cannot be compared with the runny, whitish mass of some highly bred conspecifics who were never allowed to see the sun during their lifetime. Connoisseurs are particularly fond of the lardo, the matured fatty bacon made according to a traditional Italian recipe. If you are looking for a drink to go with it, you will also find what you are looking for in the Rehlegg's exclusive collection of rarities.
Roebuck liquid
The ancient grain variety "Laufener Landweizen" is said to have been cultivated in the Rupertiwinkel for the first time in the 16th century, but was later completely forgotten. Until employees of the Bavarian Academy for Nature Conservation and Landscape Management discovered remaining seed stocks. Laufen farm wheat is perfectly adapted to the regional conditions, thrives without chemical plant protection as it is less susceptible to soil moisture and therefore more resistant to fungal infestation. It also contains significantly less gluten than modern, highly bred wheat varieties. True to the motto for the preservation of endangered breeds and varieties "Saving through eating and drinking", the Rehlegg team immediately set about finding out which products could be made from this ancient grain. Together with their friendly supplier, the Wieninger brewery in Teisendorf, they finally dared to experiment with brewing beer from 1.3 tonnes of Laufen farmhouse wheat. This was new territory even for the experienced master brewer.
Variety rescue or exclusivity - in the end, the only thing that decides whether the project is worth pursuing is the flavour. In the meantime, one thing is certain: the experiment has been a great success, with 5000-6000 bottles of "Rehlegger Rehbock", a magnificent Weizen Doppelbock beer, flowing down the throats of guests every year. And only from them. Exclusive.
E-mobility with self-generated green electricity
The green electricity for the electric guest cars and the hire and staff vehicles known as "REH-Mobiles" is largely produced in-house. There are currently three charging points at the hotel, with plans for a large carport that will be covered with PV modules. This will provide 50 kW of power and a 100 kWh storage unit will support the charging management of six new charging stations. Two combined heat and power plants and photovoltaic systems on the hotel roofs already generate 75 per cent of the hotel's electricity requirements. The remaining electricity comes 100 per cent from hydropower from the River Inn. To offset its own residual emissions, the Lichtmannegger family also participates in reforestation in Panama. The Berghotel Rehlegg plays a pioneering role with its energy concept. It is the first hotel in Upper Bavaria to leave a positive carbon footprint and binds more carbon dioxide than it produces. It is therefore climate-positive.
Where, if not in the middle of an Alpine region, would people think of giving themselves a little tailwind in the form of e-motorised support when biking uphill? And so the Berghotel also provides its guests with high-quality e-mountain bikes. Pure riding fun, even if the muscular effort still required should not be underestimated. After all, some of the bike trails in the area are quite steep, or as the Upper Bavarians say, "gach".
Berghotel Rehlegg
Holzengasse 1683486 Ramsau b. Berchtesgaden
Phone 08657 / 9 88 40
info@rehlegg.de
www.rehlegg.de
Phone 08657 / 9 88 40