Sustainable and regional
Our true capital is our employees. All of these people make us who we are. This is not only on the first page of our menu, but we live it here at the Goldener Adler. Every day.
Thomas Hackl, Managing Director of Goldener Adler
Innsbruck (OTS) – The renowned Goldener Adler restaurant in Innsbruck has both preserved its historical splendor and set the course for a bright future in gastronomy. The combination of tradition and sustainability is a matter of the heart, which is manifested in the culinary philosophy and human resources management. With a passionate commitment to using regional products, the focus is on conscious enjoyment and creating first-class culinary experiences without a guilty conscience.
Preserve tradition and live modernity
The Golden Eagle was built in Innsbruck since 1390 and has been owned by the Hackl family since 2004. It is a great responsibility to preserve such a historical landmark, to implement monument protection sustainably and at the same time to be prepared for current and future challenges. These also include reducing the ecological footprint and reducing energy costs. To achieve this, investments are being made in modern technology. This is not a contradiction to the preservation of the historic building, but rather a delicate balancing act.
While many catering establishments are struggling under high energy costs, the Goldener Adler has already invested a lot in operating energy efficiently. The restaurant’s innovative catering kitchen relies on LED technology and heat recovery in the cooling and ventilation systems, state-of-the-art water treatment, consumption monitoring to optimize energy savings and a combined heat and power plant to generate energy.
By reducing the complex supply chain, working closely with regional companies and using high-quality materials instead of plastic, the Golden Eagle not only wins the hearts of its guests, but also ensures a positive impact on the community and protects the environment. The use of glass drinking straws and the use of disposable napkins made from 100% organic cotton are just a few further examples of this commitment.
The art of regionality and partnership
The Golden Eagle in Innsbruck is much more than a historical landmark. It is a living example of the power of regionalism and the enrichment that can arise from collaboration with regional partners. For the authentic preparation of delicious dishes such as a classic Viennese schnitzel, a Martini goose or a braised roast venison, there must be no ingredients from industrial production, but only regional, fresh food. Conscious enjoyment, without a guilty conscience! This dedication to regionality not only means incomparable taste experiences, but also sustainable support for local agriculture.
“It is a real pleasure for me to transform the culinary treasures of our region into high-quality dishes. Fresh, local ingredients are the essence of good food and we pride ourselves on providing unforgettable taste experiences. Collaboration with our local partners is of utmost importance to us because it allows us to maintain the quality of our dishes at the highest level. We are passionate about ensuring that every dish that leaves our stove has a little piece of home within it.” Madlen Hackl, head chef at the Goldener Adler.
Strong partnerships for strong commitment
In order to strengthen the region together and offer an incomparable culinary experience, the Goldener Adler is committed to working with regional partners who share its passion for sustainability and regionality. These partners also include the Peer family from Navis, who continually supply the restaurant with hearty beef and veal. These close relationships with suppliers enable quality control and foster a shared commitment to supporting the region.
“We know where it comes from.” No matter whether the beef comes from the local butcher shop, the game directly from the hunter in Vomp, the goose from the Mostviertel or the pork and chicken from Styria, all meat comes from selected companies in Austria. Cheese, mushrooms, fish and even shrimp, the list of regional ingredients prepared with love at the Goldener Adler is almost endless.
Sustainable human resources management and training
Another pillar for the future direction of the Golden Eagle is sustainable human resources management. This has always been an integral part of the family-run company since it was taken over by the Hackl family in 2004. This is why many employees have been with the Hackl family for many years. It is a constant, fair “give and take”, a collaboration on equal terms, regardless of the position. “Our true capital is our employees. All of these people make us who we are. This is not only on the first page of our menu, but we live it here at the Goldener Adler. Every day.
“ Says Thomas Hackl, Managing Director of the Goldener Adler, with obvious pride in his entire team and his family.
In order to continue to ensure qualified, friendly and happy staff in the future, we are also investing in the training of apprentices. For this we have been recognized as an excellent Tyrolean training company. But more important than any award is the appreciation and trust that is reflected in the apprentices’ area of responsibility. They were able to prove themselves and their talent by independently managing the Golden Eagle stand at the Innsbruck Street Festival. Under the guidance and training of competent mentors, a new generation of restaurateurs is growing up, thus securing the path to a successful future.
Questions & Contact:
Hotel and Restaurant Goldener Adler Innsbruck
Hackl Gastronomy GmbH
Herzog-Friedrich-Strasse 6
6020 Innsbruck
Phone: +43 512 57 11 11 0
Fax: +43 512 58 44 09
E-Mail: office@goldeneradler.com
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