Change Maker Hotel
The Naturtalente are proud to be able to count the Naturhotel Molzbachhof among the Change Maker Hotels. The hosts have been committed to sustainable and environmentally friendly management for several generations. Care is always taken to enable guests to travel mindfully and sustainably. In this way, a healthy world worth living in is left behind for our children and grandchildren.
Insights
What is a Change Maker Hotel?
Change Maker Hotels are actively committed to nature, the climate and people. The goals for mindful travel in the future are pursued. The Naturhotel Molzbachhof has distinguished itself through its commitment to sustainability, social responsibility and positive external change. It strives to transform the way hotels are run and have a positive impact on the environment, community and culture. It is a place where guests can travel consciously and become part of a sustainable and responsible movement. Nina and Peter Pichler show and tell how they use resources in a way that will last for many generations.
Nina and Peter Pichler have a deep passion for nature and sustainability. The two have created a hotel that blends harmoniously into the surrounding nature while offering a high level of comfort. For them, it is particularly important not only to take environmentally friendly measures, but also to support the local community and bring about positive change. Their commitment to using regional products and strengthening the local economy can be felt throughout the Naturhotel.
Nina and Peter tell us more about this and the pioneering measures at the Naturhotel Molzbachhof in an interview with Change Maker Hotels.
Special features at the Naturhotel Molzbachhof
The Naturhotel Molzbachhof stands out for its closeness to nature and sustainability concepts. The"Holzbach" extension is made entirely from natural materials such as wood and stone. The sustainable approach is reflected in both the architecture and the furnishings of the hotel. Most of the rooms are made of wood and the fabrics are of sustainable origin.
Another special focus is the use of regional and seasonal products in the hotel kitchen. Look forward to delicious dishes prepared with fresh ingredients from the surrounding area. With the"Cook the Gart'l" kitchen line, the hotel makes sure that the ingredients are sourced locally. Around 100 different herbs are grown in the hotel's own garden in summer. Meat, dairy products, fish and vegetables come from local producers who Peter knows how they work. Fresh milk is collected every morning from the farm opposite. The flour for the bread is ground in the hotel's own mill and baked every Sunday by Peter Pichler Sr. in the old wood-fired oven.
The gourmet restaurant "Gaumenkitzel" has been awarded 3 toques and attaches great importance to sustainability, seasonality and regionality. Rare vegetables come from the restaurant's own garden, and the meat is used as a whole animal and processed entirely by the local butcher. Goulash & Beuschl can then be enjoyed in the inn over an a la carte lunch or dinner. With its old wooden cabinets, the Wirtshaus meets another concept of sustainability. There is also no buffet so that no food is wasted and everything is brought fresh to the table.
The nature hotel relies on environmentally friendly measures such as energy efficiency, waste separation and the use of renewable energy. The hotel's own eco power plant covers part of the hotel's energy requirements. Peter Sr. was already a pioneer when it came to saving resources and creating something new in 1975 with one of the first solar systems. Nina and Peter represent the third generation at the Molzbachhof. The focus has always been on regionality and wasting as little as possible.
