The History of the Stiftsgut Wilhelmsglücksbrunn

Reconstruction and abandonment of the saltworks after five years without profit

Duke Johann Wilhelm zu Sachsen-Eisenach begins to advocate for renewed salt production. The salt works would later be named after him.

Joachim Friedrich Freiherr von Beust (1697-1771) successfully assumes responsibility for brine extraction.

Visit of Goethe accompanied by the wife of Herder

Wilhelm Schrader takes over the management of the salt works, adds a chemical factory and leads it to success once again.

Personal involvement of J. W. Goethe for the use of the brine

First healing attempts with the available brine, after which excellent healing results were recorded.

Establishment of a bathing establishment and increased use of the spring for healing purposes by the Creuzburg district doctor Dr. Göring

Analysis of the brine by the well-known chemist Prof. Dr. Döbereiner

Expansion and extension of the Wilhelmsglücksbrunn spa

Stop of salt production and examination of the main source

“I have subjected the Wilhelmsglücksbrunn brine and mineral spring to a chemical examination at the instigation of the owner and have been so surprised by the result that I consider it my duty to ask the doctors to pay attention to this spring.” (Manor pharmacist Sinnhold from Eisenach)

Used for rheumatic diseases, gout, chronic skin diseases, and eczema. Attempt to make Creuzburg a spa fails.

Application for the use of the springs for the spa in Eisenach

Foundation of the Eisenach Spa Society and thus a transfer of the brine to Eisenach for drinking and bathing purposes in the Wandelhalle, the Sophienbad, and the spa hotel

Inauguration of the spa

Acquisition by the food company for the production of salt for livestock

Disbandment of the well administration; since then, the artesian overflow of the Karoline spring has been pouring the brine unused into the Werra River.

Full analysis of the Karoline spring; confirmation as sodium-chloride-sulphate-water; every hour 2,700 liters of spring brine flow into the Werra. The buildings of the salt works were used by the LPG Creuzburg and have been empty since 1990.

Takeover of the completely derelict monastery estate and, from 2001, development of an organic farming business (Bioland) with Lacaune sheep, water buffaloes, Galloway cattle, chickens, and bees from southern France as a recognized “inclusion farm”

Opening of the Bio-Restaurant and Café Saline

Opening of the hotel and conference center

Bronze medal for the Creuzburg Blue from the Creuzburg Cheese Manufactory at the International Cheese Comparison BIOCASEUS 2008 in Italy

Hotel and restaurant become members of Bio-Hotel e. V. From now on, without exception, organically produced, many regional and seasonal foods, and more and more self-produced and fair trade ingredients are used

Partner company of the IUBH (International University of Applied Sciences), for dual studies in Erfurt, for the bachelor’s degree program “Tourism Economics”

The Restaurant & Café Saline at Stiftsgut Wilhelmsglücksbrunn is the third Thuringian restaurant to receive the Slow Food Guide to Indulgence seal from Slow Food Deutschland e. V.

The Restaurant & Café Saline will again receive the Slow Food Guide Seal of Approval in 2016 and 2017

Partner company of the Cooperative State University Eisenach-Gera for the study of the tourism industry

In 2018 the Restaurant & Café Saline again receives the Slow Food Seal of Approval and becomes the first conference hotel in Thuringia to be certified as a Green Meeting Hotel for sustainable meetings

Our restaurant appears for the first time in the Falstaff-Guide as one of the best 500 inns in Germany chosen by the readers

The Restaurant & Café Saline again receives the Slow Food Seal of Approval in 2020.