The story
Restaurant Renthof Kassel anchors itself in a structure dating back to 1298, where Carmelite monks once established the Brüderkirche. Today this historic building hosts a modern boutique hotel and restaurant dedicated to regional cuisine across Northern Hesse. Owners Rainer and Frank Holzhauer completed a careful renovation that preserves original stonework while integrating contemporary furnishings chosen specifically for each area. The result creates an atmosphere where centuries of history coexist comfortably with modern design elements.
Kitchen leadership under Mariana Schmidt de Souza directs a menu that rotates every six weeks to highlight the freshest local produce. Vegetarian dishes form the majority of the offerings, with meat and fish sourced from organic farms or carrying MSC certification. Guests can look forward to preparations such as lamb loin, farm chicken, and pumpkin risotto, all crafted from ingredients procured within a seventy-five-kilometer radius. This dedication to short supply chains and ecological responsibility secured two spoons and the GreenSpoon award from the Schlemmer Atlas, acknowledging the restaurant's holistic approach to dining.
The restaurant floor offers flexible seating arrangements, ranging from intimate tables for two to a communal long table ideal for groups. Many visitors settle by the fireplace in the bar area, sipping cocktails and wines while surrounded by the warm architecture of the converted monastery halls. Service focuses on a familial rapport, with staff fostering a welcoming environment for travelers and locals alike. The entire venue maintains barrier-free access, ensuring the historic spaces remain accessible to all guests.
Recognition
Ambience
Details
History
In the premises of a former monastery near the Fulda, guests dine on rack of lamb, free-range chicken, and pumpkin risotto. At the bar, there are cocktails and wines, as well as a cozy spot by the fireplace.
At the historic Renthof Kassel, sustainable business practices are a key guiding principle: food products such as vegetables, dairy, baked goods, meat, and fish are sourced from within a radius of less than 75 kilometers, preferably organic. Surplus food is donated to a food waste organization. Textiles such as table linen and work uniforms are sustainably certified, as are laundry services and cleaning products. Electricity is supplied entirely through renewable energy, and heating is provided via district heating. The company offers its employees voluntary additional benefits including the Deutschlandticket, permanent employment contracts, and salaries that exceed collective bargaining agreement rates.
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