Discover award-winning organic restaurants!
A culinary journey of discovery through the BIO HOTELS
At many of our BIO HOTELS, you can not only enjoy sustainable dining but also discover award-winning organic cuisine. Some of our BIO HOTELS have already been awarded Michelin stars, Gault&Millau toques, or Falstaff. If your heart beats faster at the thought of culinary inspiration and colorful variety on your plate, you’ve come to the right place.
As organic as it gets is the foundation. It’s even cooler when the culinary quality is also rated and listed by international food guides: (as of March 2026)
Guide Michelin – Awarded the green Michelin star:
Hotel with an excellent reputation & famous Wilde-Weiber cuisine.
Luxurious sustainability and dining above the rooftops of Rome!
Traditional nature hotel with exceptional Ayurveda offer.
100% organic, 100% real – feel organic enjoyment all along the line!
Enjoy meals prepared by well-known organic chef Simon Tress!
Culinary delights await you – in outstanding gourmet quality.
- Organic fine-dining restaurant, Hayingen-Ehestetten: Awarded one Michelin star in the Michelin Guide.
- Simon Tress: Gault & Millau Gastronome of the Year 2025
- Bio Hotel Raphaël, Rome: Listed in the Michelin Guide.
- Biohotel Schwanen, Bizau: Rated three toques by Gault&Millau. Listed in the Falstaff Restaurant & Inn Guide.
- Naturhotel Chesa Valisa, Hirschegg: Rated one toque by Gault&Millau. Listed in the Falstaff Restaurant Guide.
- Biohotel Rupertus, Leogang: Rated two toques by Gault&Millau. Listed in the Falstaff Restaurant Guide.
- Biohotel Mohren, Limpach-Deggenhausertal: Listed in the Falstaff Restaurant Guide.
Gault & Millau Gastronome 2025 – Simon Tress
With his “CO2 Menu” at the organic fine dining restaurant 1950 , top organic chef Simon Tress offers guests at the Biohotel & Restaurant Rose maximum transparency and is revolutionizing organic gourmet cuisine. All organic ingredients, certified by Demeter and Bioland, come from within a maximum radius of 25 kilometers and are processed holistically.
With his so-called “CO2-Menu©,” Simon Tress aims to bring his contribution to a more climate-friendly world to the plate and make the future of sustainable nutrition appealing and accessible. The menu is served as a five-course vegetarian meal and can be expanded to six courses with a cheese course. In addition, guests have the option of adding a meat component as a side dish to three of the courses. For this reason, Simon Tress was named Gastronom of the Year 2025 by Gault & Millau.