Do you sometimes love to take a look behind the scenes? We find it always exciting to get to know the people who are responsible for pampering our vacation. For some time already we introduce you to the innovative founders and managers of the hotels being leaders in sustainability. However, of course many more people are necessary to create a special holiday experience.

For us a tasty and authentic kitchen plays a particular role on vacation, also for you? So, we want to introduce you in this series to chefs who provide for the bodily welfare on your vacation. Today we travel to the Bavarian Forest, more precisely to the east slope of the mountain Höfl amidst the border triangle Germany, Austria, Czechia: Here lies the Villa Breitenberg, a renovated villa from the early 20th century with the charm of the Viennese modern age. From here you can enjoy a wonderful view of the mountain range of the Bohemian Forest, hike in unspoiled nature and taste the delicious dishes in the restaurant.

Learned from scratch

Guido Hettler, chef and one of the owners is responsible for the entertainment of the guests. Per order he daily serves a 3-course menu in the evening at the community table. The long table is the core of the Villa Breitenberg where guest come together.

Guido Hettler has passed his education at the Hotel Friedrichsruhe, worked as a steward on the MS Berlin, and was the restaurant chef in the vegetarian bar “buxs” at the Munich Viktualienmarkt. In the beginning of the 90s, he got to know here the variety of the bio-kitchen.

Slow Food and practiced sustainability

In the meantime, he found his own style: creative vegetarian menus, and classical meat courses implementing the “nose to tail” concept, which means the use of all parts of the animal. He combines French country kitchen with regional dishes, uses local and seasonal food from ecological cultivation (whenever possibly from Demeter companies). At the Villa Breitenberg good food quality is important– which led to the support of the Slow Food movement. You can taste the love for good ingredients and creative recipes.

Not only in the kitchen but also in the everyday life sustainability had always been of great value for Guido Hettler: this includes cleaning, washing or general topics, which implies the purchase of fairly produced and regional products.

“We share the interest in sustainability with most of our guests. Operating our hotel the way we do, we aim at preserving the beauty of the miraculous landscapes at the border triangle of the Southern Bavarian Forest directly surroundings the hotel.”

Guido Hettler & Alexander Popitz

Interested in more “Behind the scenes”-articles? Check out these recent posts:

Meet the chef: Hannes Müller of the Genießerhotel Die Forelle

Meet the chef: Verena Ganzer of the Hotel Outside in East Tyrol

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