The Hotel Retter’s Award-Winning Organic Kitchen

In The Hotel Retter’s award-winning kitchen, which has been organically certified since 2004, only organic free-range (outdoor) animals such as cattle, pigs, geese, turkeys, sheep and chickens from farmers within a maximum radius of 25 km are processed in their entirety.

Quinces, apples and pears have been growing around the Retter in the organically certified farm for 30 years, which are processed into juices, distillates, liqueurs, jams and ice cream in their own production facility, the Retter BioGut.

In the same building is the in-house bakery, where all the bread and pastries for the hotel and the surrounding neighbourhood are freshly baked every day from regional grains. Courses on the processing of regional food such as bread baking, fermenting, distilling, soap boiling and rural handicrafts are held regularly for guests and the locals from the region.