In addition to the Wieslhof, we also have a small farm in Jenesien, the Ebenbinderhof, which we have been running since the death of my parents (Angelika). That means we had to think about how we could continue to run our hotel and our farm, the Ebenbinderhof, and how both businesses could benefit from each other. Isidor and I can't milk cows like my father did, so we changed a few things around: until the coronavirus era, we bought calves from Isidor's brother when they were one month old, reared them ourselves and then used the meat in the hotel. Now we buy the young cattle from our neighbor, so we can observe how the animals are kept and fattened. The welfare of the animals is important to us.
The whole world is talking about sustainability and environmental awareness and we try to keep the cycles short. On our farm we have a huge garden, from which we have all lettuce, unsprayed - organic, cucumbers, tomatoes, raspberries, zucchini, beans, white and cauliflower, pumpkins, herbs such as sage, basil, parsley, chives come from our own farm and we cook our own berries (raspberry, currant, strawberries) to jam. We hope that you enjoy our food and that you notice the difference: small, fine and from our own farm!