The best hotels with breakfast

In the light-filled restaurant, the day begins with many specialties from Northern Germany, such as Bentheimer raw ham, country ham, and Sattelbeißer sausage from farmer Schramm. Liver sausages with truffles, apple and rosemary, or wild herbs come from Ravenshof. From Hansenhof in Morsum come corned beef, cooked minced pork, Morsumer Knacker sausage, and Galloway salami. The homemade lamb sausages are also very popular.

Stolpe Manor House – Stolpe on the Peene

"Our breakfast is the epitome of Pomeranian hospitality," says Director Christina von Wrede. As many products as possible come from the region – a butcher shop in nearby Anklam supplies sausage specialties such as blood sausage and liver sausage. Homemade venison ham and rosemary ham complete the estate owner's breakfast.

Old School Fürstenhagen – Feldberg Lake District

Daniel Schmidthaler is passionate about cooking with regional and seasonal ingredients – and that's reflected in the breakfast at his small hotel in the Feldberg Lake District. The region showcases its full culinary diversity here: liverwurst, mettwurst, ham, beef salami, and specialties like goat salami taste especially good with fresh, homemade bread.

Landhotel Voshövel – Schermbeck

The country hotel has established its culinary offerings in collaboration with Christian Penzhorn. The head chef also has high standards for breakfast: a glass-walled bakery and a live cooking station ensure top-notch freshness. The selection in the savory section is tempting: fine liverwurst, poultry sausage, onion sausage, honey ham, smoked ham, pistachio mortadella, rum salami, salami with nuts, and meat salad all come from the local butcher.

Hotel zur Sonne – St. Peter (Black Forest)

Just like in the restaurant, everything on the small, but exquisite, breakfast buffet is organic. Organic butcher Lothar Mei from Bösingen supplies Lyoner sausage, paprika sausages, pepperoni sticks, original Black Forest ham and salami, as well as tender smoked salmon. The selection varies seasonally. The homemade warm chocolate cake is a particular treat.

Villa Hammerschmiede – Pfinztal

In the mornings, tables are set in the "parlors," the pavilion, or under old trees. Sausages and hams come from butcher Glasstetter, freshly sliced ​​on the Berkel slicer – including Italian country ham, Camembert ham, and cured ham. Roast beef, blood sausage, liverwurst, Bergknaufen (a type of sausage), and salami are also available. The roast beef with remoulade sauce is homemade. Weisswurst (Bavarian white sausage) is available à la carte. A weekend highlight: oven-warm meatloaf.

Sea pier – Norderney

In the restaurant and on the terrace, the morning begins with a delightful view of the North Sea. Head chef Markus Kebschull delights guests with specialties such as walnut salami, pastrami, Norderney sea-air ham, Braunschweiger sausage, liver sausage, and blood sausage. Parma and Serrano ham, as well as honey and truffle cooked ham, are also available. Fresh, pink-roasted roast beef is served alongside.

Left: Guthaus Stolpe in Mecklenburg-Vorpommern: Breakfast on the veranda. Center: Budersand, Sylt: Homemade sausage specialties in jars. Right: Seesteg, Norderney: Best products on tiered stands.

Burghotel Falkenstein – Pfronten

Breakfast on the mountain with a breathtaking panoramic view. Head chef Simon Schlachter-Ebert sent out fresh juices, pastries, and delicate egg dishes from the kitchen. The sausages made by one of the hotel's employees are unique: pepper sticks and wild game sausage are among his specialties. Succulent mountain herb ham, meatloaf, and country-style liverwurst are supplied by the Allgäu butcher shop Micheler in Memmingen.

Hotel Lago – Ulm

Since the catering group, which includes the Hotel Lago and the "Seestern" restaurant, has its own butcher shop with eight master butchers, the extensive selection is entirely homemade: white sausages, grilled sausages, Landjäger (dried sausage), pepperoni, salami, cooked ham, and various other sausages offer plenty of choice and variety. Hot dishes are prepared on the new kitchen island.

Hotel Seehof – Immenstaad

Head chef Jürgen Hallerbach cooks creatively with ingredients sourced within a 50-kilometer radius. The Lake Constance region also demonstrates its diversity at breakfast: salami and meat salad come from the village butcher Winkler, turkey products from humanely raised animals come from the Neuhof estate, and cooked ham is made from Swabian-Hall pork. The delicate liver sausages, grilled sausages from the Hall pork, and the white sausages on Sundays are particularly popular.

Wine and Table House Oos – Trittenheim

Host Daniela Oos comes from Tyrol and offers products from her homeland at breakfast, such as pickles from Erich Stekovics. Sausages and hams from the Kaspari butcher shop in Trittenheim are freshly sliced ​​on a Berkel slicer: fine meat sausage, cooked ham, head cheese, and homemade blood sausage. Air-dried hams and salami are also available. Homemade goods and wines can be found in the "Greisslerei," a small shop.

The James – Flensburg

The young hotel serves a breakfast featuring homemade products from its own farm: air-dried ham, roast beef, pastrami, Leberkäse (a type of meatloaf), cooked ham, beer ham, Jagdwurst (a type of German sausage), liverwurst, and bacon. Hot options include Weisswurst, Nuremberg sausages, and Vienna sausages. Organic baker Thaysen supplies the bread, while pastries and cheeses from James Farm are presented on buffet islands.