Luftburg im Prater: Organic restaurant starts sustainably after major renovation!

Luftburg im Prater: Organic restaurant starts sustainably after major renovation!

On April 11, 2025, the popular restaurant Luftburg – Kolarik im Prater, known as the largest organic restaurant in the world, will reopen after extensive renovation work. This modernization, which cost around 7 million euros, places a particular focus on sustainability and the well-being of employees. Loud OTS The concept not only includes the transition to a CO₂-neutral future orientation, but also the creation of a modern working environment.

As part of the renovation, a groundwater heat pump was installed, enabling 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 created for employees. The Luftburg adventure world also ensures that children can play during their visit.

Commitment to sustainability

The Kolarik family business, which was founded in 1991 by Elisabeth Kolarik and is now managed by Paul and Bianca Kolarik, is showing a strong commitment to sustainability with the renovation of the Luftburg. This project is carried out by Crafts and construction highlighted 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 allows the building to be heated and cooled, but also reduces energy costs by almost 50 percent. Care was taken to ensure that the entire process was well planned and that various technical requirements were met in order to optimally use the groundwater.

Sustainability in the context of gastronomy

The developments at the Luftburg restaurant reflect an overarching trend in gastronomy that is increasingly characterized by growing environmental awareness. Loud Resmio Sustainability in the catering industry has become crucial not only for ecological but also for economic reasons. The industry is facing challenges such as the energy crisis and food waste, which requires a paradigm shift towards more environmentally friendly practices.

The Luftburg offers completely organic-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 the increasing demand for regional and seasonal products, the restaurant meets the needs of guests who want to be more conscious about their consumption.

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