The story
Hohenhaus Grill, at Hohenhaus 1 in Herleshausen, serves country cooking built on produce from its own estate and the surrounding Ringgau. The Michelin Guide lists it as Recommended for 2026.
Chef Lars Pfister and his team cook lunch and dinner. The dishes are traditional and regional, reinterpreted for today, and the card changes daily with what the estate and nearby producers can supply.
Saddle of brown mountain sheep from the hotel's own herd arrives with a mustard crust and two kinds of celery. A bone-in organic beef chop is aged on the bone and served with potato gratin and fried artichoke. Dessert might be iced Ringgau with hazelnut, raspberry and coffee ice cream. The bread comes from a house yeast culture, and each dough rests more than 48 hours. The oats, barley and sunflowers for it grow in a field just before the hotel.
The dining room seats 40 in the style of a modern hunting lodge. In summer, tables move to the sun terrace overlooking the valley. The Schlemmer Atlas gave it 2.5 Kochlöffel in 2026, noting the nostalgic atmosphere and the meatless dishes. Sundays bring a short lunch menu, then coffee and cake in the afternoon. A sommelier team can pair wines with the meal.
Recognition
Ambience
Details
History
Loin from our own mountain sheep, meatless dishes, coffee and cake, a charmingly nostalgic atmosphere, a terrace with a valley view. Between Bad Hersfeld and Eisenach, surrounded by wild, romantic nature.
Location
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