Bio-Hotel Stanglwirt · Kaiserweg 1, A-6353 Going am Wilden Kaiser, www.stanglwirt.com, daheim@stanglwirt.com
Wir sind auch gerne telefonisch für Sie erreichbar Tel. 0043 (0) 5358 2000, Fax 0043 (0) 5358 2000 31
Kaiserweg 1 / A-6353 Going
Telefon: 0043 (0) 5358 2000
daheim@stanglwirt.com

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Richard Hauser

CEO

Richard Hauser always strives to achieve the best for his guests, employees, etc. ...

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Maria Hauser-Lederer,

Marketing+PR

Maria Hauser-Lederer, your first contact person regarding Marketing & PR, Special Events, Quality Ensurance, etc. ...

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2004 - New water drinking culture

Tyrol has around 10,000 registered drinking water springs. This means that the region would be able to supply this valuable resource to around 250 million people. The "country in the mountains" is thus well-equipped to further strengthen its position as a natural "energy fueling station” and number 1 holiday and recreational area in the Alps. And so Balthasar Hauser asks a trend-setting question that is relevant to the local gastronomy business as a whole: “Why should the most valuable good of our home country be free? Tea, coffee, wine and beer have been an integral part of the catering business for a long time, now the time has come to establish a distinct water culture as an integral part of fine dining. Because without a doubt, our water is a contemporary treasure which the gastronomy and hotel business must rediscover as such!”

Stanglwirts "Kaiserquelle"
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Stanglwirts "Kaiserquelle"
Highest quality ...
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Highest quality ...
“Kaiserquelle” for gourmets
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“Kaiserquelle” for gourmets

And indeed, increased water consumption that goes hand in hand with the recent wellness boom is a statistical fact. In Germany alone, the sale of mineral and still waters has increased from one year to the next by around 14% to 9.6 billion liters. If you take a look at daily business, this trend has sharpened even further, according to Stanglwirt’s Mr Hauser: “My forecast is clear: spring water is increasingly competing with traditional beverages in the gastronomy business, even mineral waters. Two out of four guests at the Stanglwirt already order spring water with their meal today. But guests feel a bit guilty when they order their second glass. That’s why our guests will be grateful when we elevate water from an everyday beverage to a luxury product.”

Spring water from the "Kaiser spring"
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Spring water from the "Kaiser spring"
We celebrate water
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We celebrate water
Water from all over the world
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Water from all over the world

And so in future, the Stanglwirt will celebrate water, not just present it: In addition to a stylish water bar, the first water sommelier in Tyrol now represents a new kind of “enjoyment manager” to our guests. Even wine experts today agree: Not every water goes well with every wine. The strength of the perlage, just like the water’s mineralization, has an effect on how it harmonizes with different wines. A lot of our guests prefer to order spring water over mineral water. We should accommodate this deliberate drink purism with high standards and an eye for quality.

For more than 250 years, the Stanglwirt in Going has owned the “Kreuzbrunnen” well, its own spring whose high quality has been confirmed by water experts and hygiene researchers. In 1970, when the spring was about to be channeled, an artesian well with fresh spring water from the Kaiser mountain range was found, which permanently bubbles because of the ground water pressure. Hauser: “To offer this valuable Kaiser spring in a dignified setting is a central element in our campaign to establish a new water drinking culture!” With much love of detail, the hotel then designed its own water carafe from which the spring water can be served at the right temperature (6-7 degrees Celsius). Hauser: “In line with its inherent quality, the water is cooled in the carafe before serving, and this is becoming a valuable and natural part of fine Tyrolean dining. This of course also requires high quality glassware. While previously, the water glass was the least valuable in the gastronomy business, the Stanglwirt will serve the spring water only in stemmed glasses in the future. This is also intended as a symbolic act designed to raise the significance of water in the gastronomy and hotel business.”

1 euro is donated to the campaign “People for people“ to build wells in the most arid regions of the world.
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1 euro is donated to the campaign “People for people“ to build wells in the most arid regions of the world.
Lifeblood: Karlheinz Böhm and Balthasar Hauser at the “Kaiserquelle”
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Lifeblood: Karlheinz Böhm and Balthasar Hauser at the “Kaiserquelle”
Karl Heinz Böhm and Family Hauser (Magdalena, Richard, Maria and Balthasar Hauser)
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Karl Heinz Böhm and Family Hauser (Magdalena, Richard, Maria and Balthasar Hauser)

Stanglwirt's Balthasar Hauser believes that this new high quality water culture will not just be accepted by their guests, but rather received very positively. Hauser: The price of two euro for the water carafe (1.5 liters), Hauser believes, will be seen and valued for what it is in practice: "A symbolic contribution for the new, high-quality setting of fine spring water as a valuable good!" The biblical tax of one euro will be donated to the special Stanglwirt friend Karlheinz Böhm for his charitable campaign "People for people" to build wells in the most arid regions of the world.

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Bio-Hotel Stanglwirt

Kaiserweg 1, A-6353 Going am Wilden Kaiser, daheim@stanglwirt.com
Feel free to call us - Phonenumber 0043 (0) 5358 2000, Fax 0043 (0) 5358 2000 31

0043 (0) 5358 2000