It is the many small decisions that make the Birkenhof what it is today: a place with character, history and heart. As a third-generation family business, we are firmly rooted in our region. What once grew out of a spa home has developed step by step into a modern hotel – without losing its roots.
We believe that hospitality is more than just good service. It is created where people work together with passion, where people act with respect for nature and resources and where quality is not a promise, but a lived reality.
Each generation of our family has shaped the Birkenhof in its own way. What unites us is a common goal: to run a hotel that is honest, regional, responsible and open to new ideas – for our guests, our team and our region.
In our kitchen, the focus is on the real thing. Many products come from farms that we have known personally for years. Our poultry comes from Geflügel Petersen, the cheese from Klosterhöfe and Hungener Käsescheune, game from the immediate vicinity. We harvest elderberries, plums, apples and quinces from our orchards to make jams, syrups, cakes and liqueurs.
From bread, pasta, spaetzle and sauces to ice cream and desserts, we make almost everything ourselves. We process whole animals and cook the way we have learned: with respect for the product, seasonally and without unnecessary additives.
Our cuisine combines traditional craftsmanship with a clear commitment to the region. The result is not a concept, but an honest everyday life that you can taste.
We take care to use energy and materials responsibly. Photovoltaic systems on the roof of our apartment building no. 12 generate part of our electricity. E-charging stations for cars and a bicycle garage with charging facilities for e-bikes are available for our guests – practical, uncomplicated and future-oriented.
We also rely on well thought-out solutions in our daily processes: Digital processes help to save paper, simplify work processes and conserve resources. Many of these decisions are made as a matter of course – out of the desire to run our business in such a way that it works today and tomorrow.
For us, sustainability is not a concept, but an everyday reality.
In our kitchen, the focus is on the real thing. Many products come from farms that we have known personally for years. Our poultry comes from Geflügel Petersen, the cheese from Klosterhöfe and Hungener Käsescheune, game from the immediate vicinity. We harvest elderberries, plums, apples and quinces from our orchards to make jams, syrups, cakes and liqueurs.
From bread, pasta, spaetzle and sauces to ice cream and desserts, we make almost everything ourselves. We process whole animals and cook the way we have learned: with respect for the product, seasonally and without unnecessary additives.
Our cuisine combines traditional craftsmanship with a clear commitment to the region. The result is not a concept, but an honest everyday life that you can taste.
Birkenhof is a family business – and that’s how we see our team. People of different ages and nationalities work side by side here. Some have been part of the company for many years, others bring new ideas and a breath of fresh air as trainees.
It is important to us that everyone feels comfortable and can contribute their strengths. This includes fair pay, reliable duty rosters and consideration for personal wishes. We support each other, learn from each other and treat each other with respect.
This attitude characterizes everyday life – in the kitchen, in service, at reception and wherever people welcome guests together.
