Differentiating Features of Heiner Bohnet in "Golden Sun" recipients, highlighted by a green star
A Green Michelin Star Shines on Neuenstein's Golden Sun Inn
The picturesque town of Neuenstein in Hohenlohekreis has a new culinary gem to boast about. The Golden Sun inn, nestled in the heart of the town, has recently been awarded its first ever green Michelin star.
The inn's new accolade is a testament to the dedication and passion of its owners, Heiner Bohnet and his Argentine wife, Constanza Piccollo, who took over the establishment three years ago.
Heiner Bohnet, a former employee of a French starred restaurant, has been cooking at the Golden Sun inn for the same duration. His philosophy is to treat nature and the planet with respect, which is reflected in his innovative and sustainable menu.
The majority of the food served at the Golden Sun inn comes from the surrounding area, supporting local producers and reducing the inn's carbon footprint. The fish served is sourced from small, sustainable sources, such as small boats or catch, and the vegetables are harvested from the Solidarische Landwirtschaft (Solawi) association near Neuenstein, as well as from organic and Fairtrade farmers or small families in Burkina Faso.
Heiner Bohnet's dedication to sustainability extends to the inn's menus, which are made of grass paper and are handmade by a bookbinder from Schwäbisch Hall.
Constanza Piccollo, a sommelier, selects the wines for the menu, ensuring a perfect pairing for each dish. A complete menu with cheese and dessert costs 125 euros per person.
Balancing family life and restaurant operations is currently a huge challenge for Heiner Bohnet and his wife, especially as they have recently become parents for the second time. Despite the challenges, they remain committed to maintaining the high standards that have earned the Golden Sun inn its green Michelin star.
Heiner Bohnet does not prioritize chasing additional Michelin stars and is focused on staying true to his own style. He gets new ideas for dishes while harvesting vegetables in the morning near Neuenstein and clears his mind. The flowers on the tables at the Golden Sun inn come from Heiner Bohnet's parents' garden.
The economic downturn has affected the turnover at the Golden Sun inn, as guests who are cutting back on expenses due to job insecurity or reduced bonuses also reduce their food spending. However, the inn's commitment to sustainability and its unique dining experience continue to attract customers who value quality and innovation.
The Golden Sun inn is a shining example of how a restaurant can be both sustainable and successful, and it is a welcome addition to the culinary scene in Neuenstein.
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