Luftburg in the Prater: Bio-Restaurant starts sustainably after a large renovation!

Luftburg in the Prater: Bio-Restaurant starts sustainably after a large renovation!

Luftburg – Kolarik im Prater, 1020 Wien, Österreich - On April 11, 2025, the popular Luftburg restaurant-Kolarik in Prater, known as the largest organic restaurant in the world, will be reopened after extensive renovation work. This modernization, which cost around 7 million euros, places a special focus on sustainability and the well -being of the employees: inside. According to OTS of a modern work environment.

As part of the renovation, a groundwater heat pump was installed, which enables annual savings of over 135 tons of CO₂. A photovoltaic system was expanded to 60 kWp. In addition to technical innovations, new lounges, offices and cloakrooms were also created for the employees: inside. The Airburg experience world also ensures that children can play during the visit.

commitment to sustainability

The family business Kolarik, which was founded in 1991 by Elisabeth Kolarik and is now led by Paul and Bianca Kolarik, shows a strong commitment to sustainability with the conversion of the air asleep. This project is emphasized by Handwerk and Bau as an excellent example of modern gastronomy.

The conversion also included the installation of highly efficient heating and cooling technology, including two Thermalia Dual groundwater heat pumps with a total output of 362 kW. This technology not only enables the building's heating and cooling, but also reduces energy costs by almost 50 percent. It was ensured that the entire process was well planned and various technical requirements were met in order to optimally design the use of the groundwater.

sustainability in the context of gastronomy

The developments in the Luftburg restaurant reflect a comprehensive trend in the catering trade, which is increasingly shaped by growing environmental awareness. According to Resmio , sustainability in gastronomy has become decisive not only for ecological but also economic reasons. The industry is faced with challenges such as the energy crisis and food socket, which requires a paradigm shift towards more environmentally friendly action.

The air castle offers fully bio-certified food and drinks and is therefore actively involved in the area of ​​sustainable gastronomy. The restaurant contributes to promoting an environmentally friendly future and surprises its guests with a unique ambience. In the context of increasing demand for regional and seasonal products, the restaurant meets the needs of guests who want to make their consumption more conscious

The reopening of the air castle on April 11 is not only an important event for the catering in Vienna, but also an example of how companies can have a positive impact on the environment through targeted measures for sustainability and employee satisfaction.