The story
At the heart of the Hohenhaus estate in Herleshausen, La Vallée Verte brings a refined French modern cuisine to the table. The gourmet restaurant, part of the historic hotel and spa complex, offers a dining experience that has earned a Michelin star for its high quality cooking.
The kitchen focuses on precise, seasonal preparations that balance tradition with contemporary technique. The menu changes regularly, with offerings that highlight the best of French and modern cuisine. Guests can choose from a curated selection of wines, with an interesting wine list and optional wine pairing to complement each course.
The setting is elegant, in keeping with the surroundings of the Hohenhaus estate. Whether for lunch or dinner, the atmosphere is one of understated luxury. The restaurant also offers a vegetarian menu, ensuring that different preferences are accommodated.
La Vallée Verte is a destination for those seeking a serious fine dining experience in the German countryside. The Michelin star is a recognition of the consistent quality, but the restaurant’s own commitment to detail and the harmony of flavors is what makes it memorable.
Recognition
Ambience
Details
History
High quality cooking
Between Bad Hersfeld and Eisenach, nestled in a wild and romantic natural landscape, lies Castle Hohenhaus – a place to relax, slow down, and enjoy a creative menu.
Concept The Green Valley Awakens: The nation's most intimate gourmet restaurant has opened in the exquisitely restored Hohenhaus Castle, led by a head chef with lofty ambitions. Culinary Style Alexander Mayer already won over numerous fans at Hamburg’s Hotel Atlantic with his fusion of French classics and Asian flavors. Now, he stages a grand culinary opera using the exceptional produce from the North Hessian region. From game hunted in the dense surrounding forests, to Fulda caviar, to the hotel’s own mountain sheep, Mayer’s creations are meticulously plated and intensely aromatic in a way rarely seen domestically. Standouts include a kale velouté paired with a boudin noir croquette and Desietra caviar, and roe deer from local Hohenhaus hunts, served both as a modern take on Beef Wellington and as a fragrant, cinnamon-spiced ragout. Wine Host Yvo Struckmeyer brings extensive expertise from the Rhinegau’s historic castles to guide guests through the establishment’s impressive wine list, which boasts remarkable vintage depth across German and French selections. The prices are remarkably approachable—a welcome trait that could be more common in Germany. Ambiance Aperitifs are served in the entrance hall, while the main dining room features wooden floors, crisp white linens, and a stunning historical pictorial wallpaper. Guests can also enjoy lovely views overlooking the beech valley. Verdict One of the country’s finest gourmet destinations is being reborn.
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