In the midst of the hilly forest landscape of North Hesse, close to the former inner-German border, lies a real Heppstar: the renowned Hotel Hohenhaus. Surrounded by unspoiled nature, guests discover an idyllic retreat on the former manor estate. Even Johann Sebastian Bach, who came from nearby Eisenach, was supposedly inspired by the picturesque panorama of the region when writing his world-famous symphonies. For visitors to Hotel Hohenhaus, their time out in the Central German scenery will certainly provide them with wonderful holiday memories that are no less inspiring.

However, the five-star hotel is not only distinguished by its special location. The ensemble of listed buildings has been modernised and extended in recent years, always showing a great deal of sensitivity towards the historic fabric of the buildings. In the meantime, the building has gained, among other things, a conference and event barn and has been connected to the fibre optic network. The three in-house restaurants “La Vallée Verte – The Green Valley”, “Hohenhaus Grill” and “Café Hohenhaus” are a particular highlight and are the pride and joy of hotel director Peter Niemann. 


Ingredients from the on-site garden and forest

The first is an intimate gourmet restaurant and impresses with its outstanding quality – a Michelin star as well as top ratings from various restaurant guides speak for themselves. The distinguishing culinary feature of “La Vallée Verte” is the unique combination of products from the local region and from Brittany. However, the popular claim of “regional products” is taken to the extreme here: wild artichokes, aromatic forest mint and spicy watercress are gathered from the hotel’s own herb-filled meadows, while fresh mushrooms and game can be found in the forest. Even the mineral water, lamb, eggs and honey are produced purely on site – 60 bee colonies, three mineral water springs and the sheep breeding on the Hohenhaus estate make this possible.

For something a little more traditional, but with equally high quality and a focus on sustainability, the “Hohenhaus Grill” is the place to be. Even well-known classics such as the wild sausage or the veal cutlet are given that certain something extra here to turn them into true delicacies. Particularly special culinary delights can be found during the game season. Venison, wild boar and the like come directly from the estate’s wild game slaughterhouse and are cooked and served fresh to the table. Or in summer, can also be enjoyed on one of the sun terraces, with a wonderful view of the valley. 


High-quality aesthetics

In the three restaurants, trained chef Peter Niemann is committed to the highest quality. This applies to the foods used as well as to the kitchen utensils, crockery and cutlery. In order to do justice to the elegant ambience of the guest rooms, only silver cutlery from Hepp is used in “La Vallée Verte”, in the “Café Hohenhaus” and in the “Hohenhaus Grill”. The traditional and yet timeless design of the Kreuzband collection blends in seamlessly with the table design and underlines the harmonious interplay between the historical and modern elements in the Hotel Hohenhaus. All the pieces of cutlery have also been marked with a customised stamp to clearly assign them to the hotel. The look, feel and high-quality workmanship of the Hepp silver cutlery thus underline the overall commitment to quality at the Hotel Hohenhaus. 


Image Credit: Kristin Thüring Fotografie

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