The Hardenberg BurgHotel sits peacefully at the heart of the ancient Hardenberg Estate. Here, the ninth count, Carl Graf von Hardenberg, blends a 300-year-old tradition of hospitality with a bang-up-to-date vision for sustainability. The count places a strong emphasis on organic, regional, and exceptional-quality food, something that plays out in very practical actions.
Food served in the hotel is mostly sourced from Eichsfeld, a region that specializes in sustainable food production; this includes an exclusive partnership with a local farmer for the supply of Guineafowl. Longstanding support is given to the Biolandbetrieb Penk, an award-winning organic farm that supplies the hotel’s eggs. Closer to home, the hotel supports one of its waiters in the development of a trout farm, offering flexible working and serving his fish in its Keilerschänke regional restaurant.