Feeling Proud

Our business is already in its fourth generation in the Tanner region of Lahrbach. Since the early 30's the name "Kehl" bears a reputation for providing high quality food and accommodations, warm hospitality and excellent cuisine from the region.  When father and son...  During the late 70's Dieter Kehl took over the culinary scepter and made their business known beyond the regions' borders through his "Rhöner Charme" cuisine, . After years of traveling, Benjamin Kehl has returned home to follow a new cuisine road along traditional paths with his father .  "We are a genuine business, at home in the Rhön, living the Rhön. Our cuisine reflects this image." At Kehl's there has always been that specific quality awareness and sense of sophistication representing our inner drive. Perfection and cleanliness pose utmost priority. We recognized early on that one needs to meet the needs, wishes and expectations of the guests in alignment with the philosophy of the house. Guests visit the Kehl's not only to get full and sleep. "We would like you to enjoy yourself in a family atmosphere and feel comfortable," says the innkeeper's family.

We are proud as can be!

Since 2015 we have been listed with 14 points in Gault Milliau. Additionally, we would like to welcome you to our 3-star superior country hotel and our G3 country inn. We look forward to seeing you at our "excellent" hotel and restaurant.

Brief culinary Vita Benjamin Kehl

• 1999-2002 Apprenticeship at the Goldenen Karpfen in Fulda
  (back then 15 points in Gault Milliau)
• 2004-2005 Chef Poissonnier with Jörg Müller Sylt 
  (1 star / 18 points )
• 2005-2006 Demi Chef Entremetier létable Dortmund 
  (2 stars / 19 points )
• 2006-2008 Chef Saucier la vie Osnabrück
  (2 stars / 19 points )
• 2008-2009 Demi Chef Patisserie Villa Hammerschmiede 
  (1 star / 17 points )