Flair Hotel Reuner
Our hotel is family-run with individual flair, located directly at the Prierowsee Nature Reserve. We opened 18 new, comfortable and fully air-conditioned double rooms and a conference room in September 2013.
Opening times: daily from 11:30 a.m. to 9:30 p.m.
Our 1A restaurant is dedicated to rustic crafts. The owner, Daniel Reuner, was awarded “Flair Chef of the Year” in 2012. Apprentices still learn cooking from the ground up and regularly win awards for their great work. The Flair kitchen in the Flair Hotel Reuner offers seasonal and local specialities such as salad and vegetables from our own gardens – our in-house market garden is located directly behind the hotel. The Reuner family obtains game and fish from the Brandenburg forests and lakes. The kitchen team also offers home-made cakes, bread and ice-cream. Come in and enjoy our regional culinary delights in the 1A restaurant!
The hotel also has 2 fully air-conditioned and highly versatile conference rooms with the relevant technology.
Sustainability – certified by GreenSign
The topic of sustainability shapes all of our work and thought processes in the Flair Hotel Reuner and in the 1A restaurant. Since Daniel Reuner took over the hotel from his parents, he has been aligning all processes with ecological and economic sustainability. With his hotel, he’s proving that it’s possible to run a profitable hotel business whilst also protecting resources and offering social added value for the region and its guests.
The Reuner family produces everything that is served up in the 1A restaurant. Fruit, vegetables, salad etc. all grow in the hotel’s garden. Animal products are also produced in-house: the Reuners keep chickens, quails, rabbits and lambs. The business doesn’t need an organic waste bin since everything that is biodegradable is composted, thereby following the natural cycle. Mr. Reuner Senior goes hunting in the region, which is why red deer and wild boar from the surrounding area are served up in the 1A restaurant. Daniel Reuner’s brother is responsible for baking bread. “If we ever have to buy something in, such as fish or asparagus, then of course we get it from here in the region,” says the owner, Daniel Reuner.
Geothermal heat combined with a cogeneration unit make the building almost self-sufficient. It can entirely cover its own requirements for heat and power. Environmentally-conscious guests are therefore fully at home in this hotel. Of course, you can recharge your electric car in the hotel car park. A large photovoltaic installation on the roof of the new building is next – coming soon!