consciously enjoy

Because it's important to us

Sustainability with heart

At the Golden Barrel, we don't see sustainability as a trend, but as a matter of conviction. Regionality, seasonality, and resource conservation are integral to every aspect of our business – from the restaurant to the guest rooms. Rainwater harvesting, electric vehicle charging stations, vegan natural cosmetics, and thoughtfully planned processes ensure that you can enjoy your time out with a clear conscience.

Local history made delicious

Short transport routes reduce CO₂ emissions and strengthen the regional economy. That's why we work with local producers, preserve traditional craftsmanship, and source fresh, seasonal ingredients directly from our neighbors – for authentic taste and sustainable enjoyment.

Bäckerei Bachmühle aus Weinböhla

Traditional craftsmanship and quality baked goods. "Here, the bread roll still tastes like it used to." Baked daily with love by master baker Seyffert himself.

Kretschmann butcher shop from Meissen

We don't always have everything, but what we do have is really good. Sausages and meat are homemade and sourced from regional farms.

Honey

Honighof Schulz - a regional beekeeper with uniquely creamy premium honey.

wineries

We maintain good and friendly relationships with the winegrowers in our area and source the wines directly, without intermediaries. You can also sample wine from our own vineyard.

Meissen fruit juices

from the Max Wustlich cider mill in Niederau near Meißen.

Meissen delicatessen specialties

From butcher Nagel, for example, Meissen Cathedral bacon or Meissen red wine cheese.

Sustainable cuisine

Less is more

We tailor our menu daily precisely to the number of guests booked. This allows us to avoid overproduction, save energy in preparation and refrigeration – and to use our ingredients creatively, completely and without waste.

A healthy start to the day

Even with our generous breakfast buffet, we focus on quality rather than excess: regional products, homemade specialties and freshly prepared dishes on request – this way we reduce waste and ensure a sustainable enjoyment experience in the morning.

Our green thumb

Seasonal, aromatic, and locally sourced: Starting in spring, we grow our own herbs and spices. What's currently growing determines the character of our food and drinks – fresh, honest, and in harmony with nature.

Hotel complex

Sustainable tradition

Our listed winegrowers' houses uniquely combine tradition and sustainability. Wood and clay – proven for over 120 years – form the basis of our buildings. We invest carefully in their preservation while simultaneously developing modern concepts for energy saving and resource conservation.

Green electricity from your own roof

With modern solar technology and efficient planning, we intend to use our roof surfaces to generate electricity in the future. In this way, an independent, sustainable energy system for our hotel will be created step by step.

Bienenweide

Our blooming courtyard is not only a place of tranquility for our guests – it also provides a habitat for bees and bumblebees, which are busily buzzing among the blossoms in spring and summer. A little paradise, full of life and activity.

Valuable rain

We collect valuable rainwater in underground cisterns. This allows us to conserve precious drinking water – for example, for gardening or toilet flushing – and to utilize what nature provides.

Electromobility

Arriving by electric car? No problem. You can conveniently and environmentally friendly recharge at our three on-site charging stations during your stay.

Wellness and Spa

Vegan natural cosmetics

In our spa area, you can expect treatments using vegan natural cosmetics from Vinoble® – a manufacturer that focuses on regional raw materials derived from grapes. All products are rich in active ingredients, handcrafted, and arrive at our premises in plastic-free packaging.

Less waste

Feel free to bring your own bathing shoes – this is not only more comfortable but also reduces packaging waste. Of course, we also provide free disposable slippers at reception upon request.

Optimal sauna times

Our wellness area opens at 3 pm as standard – but can also be opened at 10 am upon request. This allows us to avoid unnecessary energy consumption while remaining flexible to ensure your relaxation.

Reception & Housekeeping

Clear goals for a green future

Sustainable together: With our own sustainability officer, we continuously develop new ideas and projects – supported by a team that is committed to the environment and the future with heart and conviction.

Digital reception

Paperless booking confirmations are standard practice in the hotel industry. We also offer a digital invoice upon request, which we will send directly to the email address you provided. Should anything need to be printed, we naturally use recycled paper.

Sustainable party favors

Even small things can make a big difference! With our forget-me-not seeds, you can enrich the diversity of flowers and support the growth of bee and insect populations.

Conscious cleansing

We source our cleaning products from bulk containers to avoid unnecessary small packages. This not only reduces the frequency of deliveries and therefore CO2 emissions, but also significantly reduces the amount of packaging material. We use all products carefully, always with an eye toward environmental compatibility and new, eco-friendly alternatives.

Shaping sustainability

A small gesture with a big impact: Your room is cleaned every two days – this saves us water, energy, and cleaning products. If you would prefer daily cleaning and linen changes, simply inform reception by 11:00 AM. All requested services will be provided by 4:00 PM.

Waste separation and avoidance

Our team lives sustainability in its daily actions. Waste avoidance, proper waste separation, and creative solutions are a matter of course for us.

Our sustainable forest garden project

For CO² storage, biodiversity and enjoyment

We wanted to do something good for the environment and considered donating to a tree-planting organization. But questions quickly arose: Which one should we support? Does the money actually reach its destination? Where will that tree be planted – in a monoculture, somewhere in the world? That was too abstract for us. We wanted something tangible, something concrete. Something that grows, that we can see – and maybe even taste. That's how the idea for our own forest garden came about: On over 1,500 m² of formerly fallow garden land, we are realizing a project that is very close to our hearts.

The solution:

We're planting our own. A sustainable, self-sustaining ecosystem – modeled after the natural edge of a forest. With fruit and nut trees, shrubs, climbing plants, and herbs. Admittedly, we're not gardeners or farmers, but primarily hosts. However, the sunny plot of land on the edge of a vineyard – despite the sandy soil and low rainfall – provides us with the ideal conditions to make this dream a reality. We're already looking forward to offering you the first produce from our garden at the hotel soon – combined with the wonderful feeling of sequestering CO₂ in biomass and giving endangered species a new home. A true win-win-win situation.

Initial successes – and a look into the future

Over the past few weeks, we've laid the foundation for our forest garden. More than 50 trees – from acacia to rowan – form its base. The plant density is higher than in traditional gardens. Nitrogen-fixing plants like pea shrub and broom naturally improve the soil quality. Berry bushes provide food for wildlife – and a treat for our guests. Aromatic wild strawberries serve as ground cover, protecting against evaporation and erosion. We've already filled the first jars of jam – perhaps you'll soon find them on our breakfast buffet. Step by step, we're also transferring this concept to our hotel's courtyard garden – for even greater sustainability, right on our doorstep.