Host | Hotel & Restaurant Dobrachtal

A warm welcome!

The hosts at the Hotel & Restaurant Dobrachtal welcome you warmly. With passion and already in the third generation, Marion and Hanns Passing stand for competent and cordial care with a feel-good factor. Their goal is to offer guests a carefree and smooth stay in the hotel and restaurant that will be remembered. Families are just as important to them as single travellers or group stays. For the hosts, you as a guest with your needs are always in the foreground. That is why they are happy to welcome you with a smile and provide you with numerous tips for Kulmbach and the region.

Marion and Hanns Passing, both born into the world of gastronomy and hotel business, fell in love with the industry early on and made it their own. The paths of the hosts led across Germany and finally crossed at the renowned hotel management school in Heidelberg.

The philosophy is simple: good service comes from good craftsmanship.

What distinguishes us

SINCERE HOSPITALITY

MARION PASSING

Marion Passing, the good soul of the 3-star superior hotel Dobrachtal, runs the family hotel together with her husband and is happy to take care of the various concerns of their guests. As a hostess, it is personally close to her heart to ensure that guests have an unforgettable and smooth stay and that visitors can feel at home in the restaurant & hotel. With great passion and dedication, she not only takes care of the well-being of the valued guests, but also of the committed team.

Quality awareness at all levels

HANNS PASSING

"A good chef has to work closely and with discipline every day - anyone can cook well, but always cooking well is a great challenge"

Hanns Passing, the host and head chef of the Hotel & Restaurant Dobrachtal in Kulmbach was awarded Flair Chef of the Year in 2015! His creative combinations of Franconian classics and international influences make the restaurant's menu a real highlight.

Growing up in the family business, it was already clear to him as a young boy that he would one day work as a chef in his own hotel & restaurant. With a lot of passion for the kitchen, he now realises his dream day after day. It is especially important to him that the dishes are tasty, fresh and regional.