
Rebers Pflug
Rustic-meets-contemporary Hohenloher country inn. Warm, informal, family-run. Think exposed roof beams alongside sustainably sourced furnishings, and a wine cellar from 1805 stocked with 600+ labels.
Book the Park Suite, not just the restaurant — the private outdoor sauna and hot tub are the real treat, and at €420/night including breakfast it is reasonable for what you get.
Why It Matters
One Michelin star, 16/20 Gault Millau, and 7↑/10 in Gusto. One of very few starred restaurants in the Schwäbisch Hall area, with genuinely regional sourcing — Reber gets his meat from a butcher who is a second cousin. The Park Suites (private chalets with outdoor sauna and heated wood-fired hot tub) are genuinely unusual for a property this size.
A family-run Hohenloher inn that somehow manages to hold a Michelin star without losing its soul. Chef-patron Hans-Harald Reber (known as 'Hansi') runs the whole show — kitchen, hotel, cooking classes, even the BBQ workshops. Three distinct accommodation wings give you options from traditional Landhaus rooms to private park chalets with hot tubs and outdoor saunas. The restaurant is the main draw, but the property keeps adding reasons to stay longer.
Where You'll Stay
8 room types available
The Property
Eat & Drink
2 venues on property
Restaurant
Spa & Wellness
Treatment Menu
On Property
How you'll actually spend your days.
Evening BBQ masterclasses (3.5 hours, starting 18:00) led by Simon Kuch, double German BBQ champion. Covers professional charcoal grills and smokers, with themes rotating across dry-aged steaks, US BBQ, Mediterranean, wild game, and Hohenlohe regional ingredients. Each session includes aperitif, drinks, and a recipe booklet. Occasional guest experts: sommeliers, brewers, farmers, distillers.
Full-day cooking classes (5–6 hours) led by chef-patron 'Hansi' Reber in the professional kitchen. Starts with a menu briefing and recipe handout, then you cook a 4-course meal alongside a Michelin-starred chef, extracting kitchen secrets along the way. You eat what you cooked, paired with matching wines. Maximum 15 participants. Seasonal themes change throughout the year: summer kitchen, creative autumn cooking, wild game, Christmas menu.
Fleet of Riese & Müller e-bikes available for hotel guests. Two bikes are GPS-equipped with three pre-loaded routes through the Hohenloher Land countryside. A dedicated bicycle garage is available.
A heritage-protected traditional Hohenloher farmhouse garden where 'Oma Traub' once grew vegetables, herbs and berries for Schwäbisch Hall's market. Today it supplies fresh herbs and produce directly to the restaurant kitchen. Guests can explore it.
A lounge terrace with beach-style Strandkörbe (wicker beach chairs) for guests to unwind. Adjacent Mediterranean-style terraced summer garden used for outdoor dining in season.
Small meeting room of approximately 27 sqm for up to 12 people. Full technical equipment. Good for small team retreats rather than large conferences.
Amenities & Practical Info
The details that matter for planning.
Visible aging cabinet in the restaurant interior where specially selected cuts of Hohenlohe beef and Duroc pork are dry-aged on-site.
Included in all room rates. Sourced from regional producers.
Historic vaulted cellar stocked with over 600 wines across all vintages, with a focus on Württemberg producers.
Available in Wohn.Reich rooms and Landhaus Dach-Spa-Suite.
Online shop for gifting stays, meals and experiences.
On-site parking included in all room rates.
Covered parking bays with solar photovoltaic canopies and EV charging points. Full charge costs €15. Solar energy powers the hotel's own energy needs.
BUILD YOUR REBERS PFLUG PLAN
Rooms, dining, spa, and resort experiences — organized into one trip plan.
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