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New culture of enjoyment: Gutsherrn Klause starts with regional delicacies!
The Gutsherrn Klause in Dankerode will be ceremoniously reopened on September 13th and 14th, 2025, with regional cuisine and a cozy ambience.
New culture of enjoyment: Gutsherrn Klause starts with regional delicacies!
The home-style gastronomy in Dankerode can be happy: the traditional one Landlord Klause celebrated its reopening on September 13th and 14th, 2025. From 12 p.m., guests were able to enjoy the new culinary offerings, which ranged from Thuringian bratwurst to vegan alternatives and freshly tapped beer. A highlight for the little guests was the bouncy castle provided.
The new tenant Kay Eichholz, 28 years old, brings a breath of fresh air into the inn. Together with his partner Miriam Tönkes and friend Olli Kogel, he is now at the heart of this gastronomic heritage. This was preceded by the departure of a Swiss tenant who left the restaurant at the beginning of August. Eichholz has completed training as a restaurant specialist and can look back on experience in festival catering and logistics. His team is strengthened by the Berlin chef Thomas Deich, who perfected his cooking skills in numerous countries.
A look at the menu
The Gutsherrn Klause menu is characterized by home-style German cuisine, which is combined with Hessian and Thuringian specialties. Delicacies such as sour cream schnitzel, spit roast, beef goulash and fine pike perch on mustard pointed cabbage are planned. On Mondays and Tuesdays there are also “schnitzel days” where guests can try out various homemade sauces at particularly reasonable prices.
Visitors can also look forward to a cozy atmosphere. The inn offers 80 seats indoors and 30 outdoors. There are also a total of eleven rooms available for overnight guests - two triple rooms, six double rooms and three single rooms, which can be easily booked online. The operators have already distributed flyers to draw attention to the opening.
Focus on regionality and sustainability
As part of a broad gastronomic renewal, the Gutsherrn Klause will also address sustainability issues. According to Eichholz, the integration of regional products, such as Eschweger beer, is on the agenda. These decisions can also be found in the trend that the renowned food expert Hanni Rützler describes in her Food Report 2025 summarizes. The report addresses, among other things, the renaissance of the open fire, innovative fermented proteins and the ongoing trend towards regional and sustainable cuisine.
The operators also plan to offer special goose dishes in winter and to open a beer garden on the riding and holiday farm in summer. Until then, it is important to continue to consolidate the new kitchen and the associated concept of the Gutsherrn Klause and to continually set new accents.
Whether for holidaymakers, cyclists or hikers, the Gutsherrn Klause wants to become a place of conviviality and enjoyment. An individual approach to organizing family celebrations, birthdays and weddings rounds off the offer - there is something for everyone here!