Hotel Bei Schumann merges restaurants

KIRSCHAU. The Hotel Bei Schumann is realising a new culinary concept. The existing restaurants JUWEL, which was previously awarded one star in the Michelin Guide, and the Weberstube are merging. The new concept aims to achieve the Michelin Guide's Green Star.

"We want to continue to play a pioneering role in Saxony, especially when it comes to responsible, sustainable culinary practices. With the new restaurant concept, we want to offer gourmets culinary excellence with innovative concepts that aim to minimise the impact on the environment," explains hotel manager Petra Schumann. The aim is to receive the Green Michelin Star. This award is given to gastronomic concepts that combine enjoyment with ecological and social responsibility. The aspired Green Michelin Star is an expression of this claim. To date, no restaurant in Saxony has been honoured with this award. The HOTEL BEI SCHUMANN wants to be a pioneer in this field and set new standards with its forward-looking concept.

At the centre of the new concept is a modern, creative understanding of cuisine that combines regionality, seasonality and sustainability to create a stylish and enjoyable overall experience - without sacrificing sophistication and demonstrating a respectful use of resources. "We want to inspire our guests in future with a cuisine that is both conscious and creative. For us, sustainability does not mean sacrifice, but variety, quality and a genuine taste experience," explains Robert Hauptvogel, who played a key role in shaping the new concept.

Instead of a separation between fine dining in JUWEL and classic cuisine in the Weberstube, the new overall gastronomic concept unites both restaurant areas under one roof with a shared menu that combines modern standards with conscious enjoyment. The restaurant's creative cuisine works consistently with regional and seasonal ingredients and interprets them in a contemporary, clear way with a fine sense of flavour diversity.

With its new culinary concept, the HOTEL BEI SCHUMANN is consciously focussing on a cuisine that inspires and takes sustainable responsibility. Transparent proof of origin, consistent seasonality, regional sourcing, a positive impact on the local economy and resource-conserving kitchen management are the cornerstones of this new culinary approach.