Head chef Gerd Hagele

Gerd gets the energy for his job from nature. In the mountains. By streams. That's where he spends his free time. Lingering by a stream for a minute and simply listening. That one minute brings so much. For Gerd, this is a special kind of meditation.

One of his passions - after his family, of course 😉 - is nature photography and producing 30-second videos. Here, too, the forest offers an almost inexhaustible spectrum.
You may well bump into Gerd in the dark forest on the way home at night - sitting in the back of his pick-up, camera in hand and the moon in front of his lens.

For me, happiness is knowing that there are regional producers nearby. And I'm always looking for more. These are my favorite foods. Without long distances. With added value in the region. With appreciation in my heart.

There's no need to talk about his "no waste" philosophy - the top priority in his kitchen is to make maximum use of food for minimum waste.

It's a pleasure to work with good, regional food. I know where it comes from. I know people who have the same understanding of quality as I do.
Be it "Goggala" Florian or "Joghurt" Gabriel, for example.

A hobby he shares with his wife is his own vegetable and herb garden. A paradise for all the senses - seeing, hearing, tasting, smelling.

And so is his cooking. Full of flavor! With the freshest ingredients. Colorful, varied and mindful. Gerd loves to cook with whatever is in season. This is particularly evident in the "Grüne Haube" menus. Much of it organic and regional. With courage and a wink. Creative and anything but staid.

Gerd loves to surprise all his guests with his craftsmanship - the way he brings the dishes to the plate, his special, tasty creations - every day anew!