Between tradition and new ways of thinking

Mr Tröndle, your family’s connection to the Hotel Auerhahn dates back to the 18th century. You have been managing the hotel since 2021. How do you carry on such a long family history into the future?

By building on it, rather than simply preserving it. The building was constructed in 1774 as the Ronihof and became the ‘Zum Auerhahn’ inn in 1837. It burnt down twice – in 1914 and 1977 – and was rebuilt each time. My grandfather bought the burnt-out ruins in 1979, thereby bringing the hotel back into the family, and my grandparents opened it in 1993. When I took over in 2021, it was clear to me that this wasn’t about a renovation, but about reimagining the whole building.

Design, cuisine and relaxation form the three pillars of the hotel. How do guests experience this?

You sense it before you can put it into words. At the Hotel Auerhahn, we have 45 rooms ranging from Black Forest Baroque to modern styles; the materials and furniture are predominantly sourced from the region, and there’s the view of the lake to boot. When it comes to dining, there are three venues, each with its own distinct atmosphere: the Auerhahn Restaurant for a special evening, the Brasserie Barbara for relaxed dining, and the bar in the conservatory for afterwards. The wellness area, with its saunas, steam room and pool, provides the perfect counterbalance to an active day outdoors. These three pillars only work together – because a beautiful room without good food is merely a backdrop.

What sets Yann Bosshammer’s cuisine at Brasserie Barbara and Restaurant Auerhahn apart?

Yann Bosshammer combines French classics with Black Forest influences. His signature style is clearly recognisable: regional produce and modern techniques, without any gimmicks. At Brasserie Barbara, he translates this into an effortless experience: with dishes designed to be shared. At Restaurant Auerhahn, the approach is more precise and personal.

What should a guest definitely not miss when spending a weekend with you – both in the hotel itself and in the area around Schluchsee?

At the hotel, guests should treat themselves to an evening at the Auerhahn restaurant, followed by a drink in the conservatory, and allow plenty of time for the spa facilities. Those who want to experience the best of both worlds should spend an evening at our Mühle in Schluchsee, whose restaurant boasts two Michelin stars. Outside, it’s well worth taking a trip around the lake – 18 kilometres on foot or by bike. And if you can manage it, climb our local mountain, the Bildsteinberg, once at sunrise and once at sunset to marvel at two completely different landscapes in one and the same place.

On your website, you write that the Auerhahn is a hotel steeped in myths and brimming with stories. In your opinion, what is the most beautiful story the hotel has to tell?

For us, the most beautiful story takes the form of a room. My grandfather had a dining room added to the building and, as a wedding present, named it after his wife Margret – the Margaretensaal. And because we take the women in this family very seriously, our brasserie is now called Barbara – after my mother’s middle name. Two rooms, two names, two generations.

→ auerhahn-hotel.com