Das Romantik Hotel Friedrich von Schiller in Bietigheim-Bissingen

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Romantik Hotel Friedrich von Schiller: Swabian hospitality and delicious regional cuisine in a historic setting

On the idyllic market square in Bietigheim-Bissingen, not far from Stuttgart, stands Romantik Hotel Friedrich von Schiller, a hotel that has been synonymous with genuine hospitality and exceptionally high-quality, fresh, regional cuisine for four generations. The hosts, Regine and Burkhard Schork, welcome guests with Swabian warmth. The historic hotel makes its own sausages using traditional methods, and game from the hotel’s own forests is one of creative chef Burkhard Schork’s specialities. The impressive wine menu boasts over 1400 items. The luxuriously furnished, themed rooms take their names from the German poet Friedrich Schiller, who was born in nearby Marbach. Lovingly furnished with great attention to detail, each room is a unique creation: modern, comfortable and with exposed beams – a piece of contemporary history. The 17th century building has been lovingly and carefully restored. Besides the restaurant, Schillers Eiskeller, a vaulted cellar, provides an exceptional setting for special functions.

When he was still at school, Burkhard Schork had a part-time job in a butcher’s shop, which is where he discovered his love of meat. He became a butcher’s apprentice and qualified with the highest exam mark and the “best in Chamber” award. Schork then worked in some of Germany’s best restaurants as a butcher and pantry chef. Having obtained his master craftsman’s certificate as a butcher, he trained as a chef with Jörg and Dieter Müller. He then worked with Jörg Müller on Sylt, Hans-Stefan Steinheuer in Bad Neuenahr, Stucki in Basel, George Blanc in Vonnas and Alain Ducasse in Paris. In 1988, Burkhard Schork and his wife Regine took over Zum Schiller, his parents’ restaurant on the market square in Bietigheim.

The Schorks have built up their own supply network to ensure that they obtain only the best, freshest produce from the region. There is a big focus on seasonal ingredients. Schork has recently published a book of pork recipes (“Das Schlachtfest: Meine Rezepte rund ums Schwein”, published by Tre Torri Verlag), which has become a bestseller in the industry.

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