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Himmel Haus continues sustainable food approach

Jack Barnwell
jbarnwell@tahoedailytribune.com
Jared Winter from Himmel Haus carries two platters of German-style sliders during a banquet event at the restaurant on Wednesday night.
Jack Barnwell / Tahoe Daily Tribune |

SOUTH LAKE TAHOE — Good German food, German beer and a sustainable business goal all drive Himmel Haus restaurant.

Sustainability also plays into the restaurant’s ingredients, literally, according to food and beverages manager David Graham-Armstrong.

“Our choice is to use as many locally grown organic and sustainable farms as possible,” Graham-Armstrong said.



Himmel Haus opened three years ago at 3819 Saddle Road with the goal to provide authentic German food, beer and atmosphere while being health conscious.

“I love it when people leave here smiling and they talk to their friends about it.”David ArmstrongHimmel Haus food and beverage manager

Partners Zak Latzka and Matthew Eastling opened Himmel Haus in 2012. It remains the only German restaurant in South Lake Tahoe, serving German food and 30 German beers.



Even the name is German for “Heaven House,” the restaurant sits right across from Heavenly Mountain Resort’s parking lot.

“I think it’s something that’s been forgotten for while but is important for the health of people to take advantage of things that don’t have steroids in meats,” Graham-Armstrong said.

He added it fits in with South Lake Tahoe’s environment because many of its residents tend to be more health-conscious.

“We have a lot of very health-conscious people and I think it is something that the town lacked and needed,” Graham-Armstrong said. “You take a look at the places that are more healthy and they tend to have a local following.”

The restaurant even makes many of its own ingredients.

“Everything we can make in house from scratch, we do,” Graham-Armstrong said.

Graham-Armstrong said the restaurant does outsource for some of its supplies.

‘We do outsource a few things because of the size of our kitchen and our restaurant,” Graham-Armstrong said. “It can take all day to make a mustard from scratch for example.”

Another component to Himmel Haus’ sustainability method is its support of local food sources and quality ingredients.

“When we have the ability to use farmer’s market, we do,” Graham-Armstrong said. “Some seasons it’s tough, others it’s not.”

Even when there’s no local supply for certain ingredients, it still finds other organic sources. It does mix up the menu a bit, too.

“Some times when we run out of items, we have to change our menu quite frequently,” Graham-Armstrong said.

Himmel Haus has a long-term goal of either securing its own land or renting a place to grow its own vegetables and livestock. But it doesn’t mean it will yield immediate results.

“It’s been a year-long process and it takes a while,” Graham-Armstrong said. “It’s never right out the pipeline. It takes time to grow animals and vegetables.”

Himmel Haus’ approach has gained it a popular following, including mentions in The New York Times, USA Today and other publications.

Graham-Armstrong said it reflected a sense of communal pride rather than prestige.

“The pride comes from a sense of making people happy and making good food,” Graham-Armstrong said. “I love it when people leave here smiling and they talk to their friends about it.”


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