The story
Berghotel Hohe Mark serves honest German cooking from its sunlit dining room overlooking the Melchenberg ridge in Groß Reken. Hikers and cyclists frequently use the terrace to rest after tracing paths through the Naturpark Hohe Mark. The interior remains uncluttered and fully wheelchair accessible, keeping sightlines open toward the surrounding meadows. Visitors arrive expecting a quiet retreat rather than a busy urban venue.
Owner Steffen Gröner channels recipes from his Swabian homeland into a rotating selection of seasonal dishes. He treats the weekly menu as a living archive, adjusting preparations to match what local farmers harvest each month. This method keeps regional German cuisine grounded in practical technique rather than fleeting trends. The Schlemmer Atlas recognized this disciplined approach with one and a half spoons for its reliable three course evening service.
The kitchen prepares fresh Wednesday buffets that shift with the calendar, featuring green asparagus from Hof Mußenbrock served with hollandaise during spring. Summer brings grilled steaks and potato wedges to the beer garden, while autumn menus highlight Spanish tapas and winter spreads showcase Schäufelebraten alongside Käsespätzle. These plates demonstrate how seasonal German fare thrives best when it respects the landscape. Travelers appreciate the ability to grab a quick coffee or settle in for a proper dinner without navigating complex reservations.
Recognition
Ambience
Details
History
Located on the outskirts of town is the well-appointed hotel, featuring a lovely outdoor area and direct access to nature. Its comprehensive offering ranges from breakfast and coffee with cake to a light three-course evening menu.
Location
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