The present-day BurgHotel buildings previously served as stables, staff housing and a store – hence the unsurprising fact that breakfast is served in the “Pferde Zimmer” – the horse room. And since the first meal of the day is the most important, we place special emphasis on the hightest quality, sourcing the eggs for the freshly prepared egg dishes directly from organic farmers in the neighbouring village, and the wild boar for our ham and salami originates from our estate.
"Whoever hears butterflies laugh, will know how clouds taste " is how Novalis, one of the most important poets of German Romanticism, is quoted.
His real name was Georg Philipp Friedrich Freiherr von Hardenberg and he is an ancestor of the current count. The BurgHotel's restaurant bears his name: At the Novalis, Bastian-Alexander Rau creates lunch and dinner seven days a week. The focus is on perfectly crafted dishes containing the best ingredients from the region. However, Rau is not dogmatic - he also combines regional produce with international influences.
Vegans can look forward to a completely vegan set meal ranging from three to five courses. In addition, a three- to five-course "360 degrees - 100km" is offered, in which Rau uses on products that originate from within a radius of 100 kilometres of the hotel.
Restaurant manager Annett Jortzig and the Novalis team deliver the dishes to the table with great charm and zest for life - and are happy to recommend matching wines with an emphasis on German and French winemakers. When the weather is pleasant, guests are drawn to the terrace, which, thanks to its views of the beautiful castle ruins, exudes a touch of romance.
The Novalis gained 16 points in the current Gault & Millau edition for the year 2019.
You can find us here:
Hinterhaus 11 A