The redesigned fink townhouse will provide Brixen with a restaurant and suites where its authentic urban architecture can once more be experienced. The historic walls and vaults were therefore carefully uncovered to make the original character of the building visible again. The selection of materials and resources for the restoration and the daily running of the restaurant and hotel are based upon principles of sustainability.
We use daily fresh produce in our kitchen, sourced from the city’s monastery gardens or from farmers in and around Brixen. The focus on ingredients of vegetable origin – meat and fish dishes are offered according to availability – is a core element of our sustainability concept.
Only sustainable, ecologically produced raw materials were used for the renovation and refurbishment: natural materials for the insulation, with plaster and paints of lime and quartz to make the character of the historic walls tangible, as well as local, preferably old, wood. The furniture, designed in-house, is entirely made of wood – down to the dowels and screws – and is therefore recyclable.
In planning the new townhouse, the aim was to ensure that its daily running was as energy-efficient as possible. The building uses district heating, mostly ecologically sourced, as well as 100% green electricity. The principle of heat recovery enables energy and water to be used sparingly and also allows the pool to be heated without energy loss.
The holistic sustainability concept takes into account every detail: menus made of apple leather, table linen made of fabric, reusable bottles and barrels so as to avoid waste, and the holistic utilisation of locally produced, predominantly plant-based foods. The restaurant has been certified by EarthCheck, the world’s leading certification programme for sustainable travel and tourism.
Seasonal, regional ingredients are the basis for authentic and wholesome dishes. With this in mind, Florian cultivates close relations with vegetable and herb producers such as the Kapuzinergarten park or monasteries and organic farms in Brixen and the surrounding area.
Monastic cuisine incorporates centuries-old knowledge of the influence of nutrition on health in its recipes, from the selection of ingredients – mainly vegetables and herbs – to the simplicity of their preparation.
What are often assumed to be leftovers, such as the green tops of carrots and fennel, or the outer leaves of a cauliflower, are rich in flavour and can be used for sauces, in pesto and soups, or as toppings. Leftover food from the restaurant is delivered to monasteries that then donate food to the needy.