Clean energy and delicious food go together perfectly

by guest author | 01.08.2021

Regional cuisine and environmentally conscious energy production - they complement each other perfectly. Tobias Hailfinger and his family generate the energy for the gastronomic business on their own roof. As owner and manager of the "Traufganghütte Brunnental", the 33-year-old relies on local products. From which his kitchen team then conjures up the dishes for the guests. The restaurant in the Swabian Alb is located in a popular hiking area, 20 minutes by car from the German Solar-Log™ headquarters.

Looking at the Solar-Log™ excites Tobias Hailfinger: "When we see that we use almost 100 percent of our generated electricity ourselves, then we have made absolutely the right decision." That photovoltaics would go on the roof was clear from the start. "We already had a solar system in our parents' house," says Tobias Hailfinger. His system has an output of just under 10 kWp. More PV modules are to be added to an extension soon. Sustainability is not just a buzzword for the Hailfingers. Their own small combined heat and power plant completes the energy concept of the Traufganghütte.

Local date: Chef Christoph Dreher and his colleagues take the time to host a small kitchen party for a Solar-Log™ team. Jörg Niche (CSO Sales) cuts savoy cabbage while sales representative Mario Murillo is shown how to debone a salmon. Creative Director Stanislav Erman, meanwhile, shirks kitchen work, preferring to take photos. His mood is brilliant. Together with the Hailfinger team, they have a lot of fun cooking - and later eating.

The protection of natural resources and the awareness of nature's treasures are of great importance to the Hailfinger family. They get the ingredients for the delicious dishes, among other things, from their own herb garden and from the meadows around the property. Meat, fish, vegetables - everything comes, as far as possible, from the nearest surroundings. If game is on the menu, it comes from local hunting; among other things, from a hunting ground that directly adjoins the property of the Traufganghütte.

Tobias Hailfinger studied tourism business administration, specializing in hotel and catering management. He learned his profession at first addresses. Bareiss in Baiersbronn is a household name for every gourmet. Here he was trained as a restaurant specialist with additional training in kitchen and service management. His other professional stations included the Ritz Hotel in London. The experience he has gained in well-known establishments will flow into his restaurant in the Swabian Alb.

Plant details: Installed capacity: 9.54 kWp Modules: 36 PV modules Canadian Solar System monitoring: Solar-Log 1200 Year of construction: 2016 Installer: Solera GmbH, Geislingen-Binsdorf

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