In addition to a "culinary experience at the highest level", our restaurant is also characterized by a high degree of sustainability and environmental awareness.
Tobias Franz, head chef at Brauereigasthof Hotel Aying:
"We are insanely proud of this great award, especially since it has only been given to a handful of restaurants. The Green Star honors not only the quality of our end product, but also the many steps leading up to it."
An own vegetable garden, an apiary, an own herd of cattle with stress-free slaughtering, the own hunting, the in-house brewery including its own mineral water well, a meadow orchard - much of what is processed in the restaurant of Tobias Franz and his brigade comes from own production.
"This commitment, which has always been part of our inn culture, has now received a very special appreciation with the Green Star, which makes us very happy and, of course, proud," says Angela Inselkammer, who runs the family business in the seventh generation together with her husband Franz.