In our series “Sustainability pioneers” we introduce you to inspiring personalities and their sustainable commitment. Please meet Peter Unterlechner from Biohotel Grafenast located in Tyrol in today’s blog post.

“I am lucky to live and work in a place where other people spend their vacation. Being in a place that is good for you is something very valuable.” Peter Unterlechner tells us and we immediately feel his appreciation for his home. Closeness to nature, seclusion, tranquility, and the importance of well-being constitute the hotel’s concept. Biohotel Grafenast was built at the beginning of the 20^thcentury, when Peter’s great-grandfather Toni Unterlechner finally found his home and settled at this place. Initially holidaymakers originating from the city made a stopover at the Grafenast on their way to the Kellerjoch. Quickly the Grafenast became a popular holiday destination.

The sign of the times

Many things have changed since then: The following generations gradually renovated and extended the original building to it is today. However, the heart of the hotel still is the parlor in its original form, inviting you to feast and linger. The closeness to nature is also reflected in the rooms of Biohotel Grafenast. They are furnishedaccording to thestrict criteria of ecology and sustainability. Natural, regional materials such as spelt upholstery, larch timber floors, and elaborate sleeping systems create a healthy and quiet environment. Another feature: the rooms are free of electro smog!

Grown up with nature

Peter and his eleven siblings grew up with a sustainable approachlike green electricity, waste separation, healthy food, and regional trade. A life in harmony with nature therefore has always been natural to him. Accordingly, sustainability is not a new approach, but simply fell into oblivion during the industrialization: “We have to learn once again how to live with nature,” he says. “This goes for everyone, but especially for the enterprises and particularly for those ones in tourism, as they draw their future potential from nature.”

Native soil meets the wide world

The cuisine of the organic hotel is characterized by Peter’s homeland Tyrol. Guests can enjoy regional specialties and organic ingredients, such as Alpbachtal raw goat’s milk cheese or Pillberg organic veal. Nonetheless international creations merge with Tyrolean classics here and there. By the way, guests are invited to tell their individual culinary wishes, e.g. for vegetarian or vegan dishes. The kitchen team prepares the right meal for every palate by processing homegrown ingredients or regional food – of course from organic farming!