Dorint Resort und Spa Hotel Bad Brückenau
A royal setting

Bavarian King Ludwig I was quite clear on why he spent his summers in this magnificent building for decades. Today, guests can walk in his footsteps at the “Parkhotel”, in “Schlosspark” and at “Ludwig’s”, the slow-food restaurant

Dorint Resort & Spa Bad Brückenau

SPONSORED STORY It is the friendly, family atmosphere at the “Dorint Resort & Spa” that prompted René Schüßler to return to his former place of training in 2011. "It is rare to find such a cheerful and consistently motivated team,” says the chef, who began his career in Bad Brückenau in 2004.

After gathering experience in several stations in Germany, among others at the elegant “Hotel Vier Jahreszeiten” in Munich, he is now sure: “I’m staying here”.

As the previous hotel director took over a new Dorint Hotel in Bad Vilbel, René has also slipped into the role of host in the meantime: “That works well, precisely because we are so well-rehearsed and because I always like to have contact with the guests when working from the kitchen as well.”

Whenever the weather permits, he cycles the 15 kilometres from his home and place of residence Altengronau in Sinntal valley to the hotel and back.

Küchenchef und Gastgeber des Dorint Resort und Spa: René Schüßler

Wellness, Yoga and Healing Waters

“Many of our guests also like to explore the surrounding area by bike,” says René. Afterwards, the 2,800 square metre wellness area “Vital Spa & Garden” entices you to relax.

In view of the various saunas and panoramic plunge pools, a domed spring bath and an indoor and outdoor pool complete with waterfall, some people don’t want to leave the hotel complex at all. If you like, you can also get a glass of Bad Brückenau healing water at any time.

It was Bavarian King Ludwig I who spent almost every summer here during his 26-year reign – starting in 1847 with the scandalous dancer Lola Montez at his side. In the historic Parkhotel you too can follow in their footsteps.

All the elegant rooms and suites have views of the greenery, and the domed hall with its huge chandelier creates a positively regal backdrop for wedding ceremonies. In the modern park wing of the four-star superior hotel, about half of the rooms face the castle park, while the other half face the wellness area.

Direkt am Hotel befindet sich ein herrlich blühender Schlosspark

Blooming Castle Park

The Baroque “Schlosspark” is a dream at any time of year, from the first pansies and daffodils to the colourful, fragrant perennials and roses of summer, and the purple hues of the autumn bloomers.

And in winter, the lights twinkle in the gnarled trees. Nearby, rabbits, chickens, birds, goats and the local Rhön sheep cavort in their outdoor enclosure – with their lightly-coloured bodies and black heads, they are a sight to behold.

 “If you enjoy hiking like I do, you should climb the “Wasserkuppe”, the highest mountain in the Rhön at 950 metres,” recommends Mr Schüßler. His special tip is the flat “Holzbohlenweg” path through the Black and Red Moor:

“Here you learn how peat was mined in the past, many people have no idea. You can experience nature with all your senses. Even in summer, it smells slightly musty and earthy, just wonderful.”

König Ludwig I. verbrachte in seiner Regentschaft fast jeden Sommer hier

Provisions for the Backpack

We try to source almost everything from producers in the region

He also likes the new Rhön Express Trail on an old railway line: “It’s just perfect for cycling and inline skating, and it’s only 100 metres from the hotel.” And on the go, a picnic in the park is a good idea – there are many nice spots on the dainty white benches or in the wild flowering meadow.

The kitchen team will gladly put together a well-filled picnic basket with wood-fired bread, organic cheese and Rhöner Coppa, a ham made from organic pork. For the popular guided hikes, the kitchen crew will, of course, also provide guests with provisions made from regional delicacies for their backpacks.

In the rural area around Bad Brückenau, organic farming has now really taken hold – ideal for the organic-certified hotel cuisine, which has won awards from the restaurant publication “Slowfood Genussführer".

“We try to source almost everything from producers in the region,” says René Schüßler. “For my wife and me, breakfast is definitely the most important meal of the day” – guests also usually help themselves to the breakfast buffet with front cooking station for “at least an hour”.

It is as it is...

In the elegant restaurant that goes by the name “Ludwig’s”, the menu is, of course, also aligned with what the region and seasons have to offer. “There’s just what’s available at the moment,” as Schüßler explains the concept.

What’s always available are the perfectly matured steaks from the organic country butcher Kleinhenz. You can simply know by taste that the “Rote Höhenvieh” cattle were reared in a species-appropriate and stress-free way on the pastures of organic farmer Ludwig Weber.

Basil, sage, parsley or thyme from the large herb garden in the spa gardens are also usually found on the plate. In summer, the kitchen team uses this to make herbal lemonade.

“The idea came from our colleagues in the Service Department; we developed it together and always vary it depending on what’s growing at the moment” – another example of the great team spirit that thrives at the Dorint Resort & Spa.

Luftansicht des Dorint Resort und Spa Hotel Bad Brückenau

A a glance

  • 116 rooms and suites
  • Parking facility for bicycles
  • Bicycle rental at the hotel (including e-bikes)
  • Free parking spaces
  • 2,800 sqm of wellness area

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