ALTES GASTHAUS BOCHARDING

History

The traditional inn has been around since 1712 and has made many focused breaks with tradition. Breaking with tradition has a certain tradition at Borcharding. This is where Josef Borcharding began: after an apprenticeship as a pastry chef and his master craftsman exam, he worked as a baker and was about to enlist in the Bundeswehr when he was called home: the family business, which has been in family ownership for 13 generations, urgently needs a successor. After a brief hesitation, he took on the task - and radically changed direction. "Until the 1960s, we were a classic restaurant with a room business. I turned the tables ", laughs the senior.

Between 1972 and 1974, he converted the inn into a restaurant, and a small, quiet hotel with nine rooms was also added. During the renovation phase, the master pastry chef trained, served an apprenticeship and received cooking training at the "Deutschen Vater" (today: Hotel Eynck) in Handorf. In 1974, Josef and his wife Helga Borcharding reopened the former restaurant - "on the first day of the World Cup in Germany. So I could be sure that only those guests would come who were really interested in good food," Borcharding recalls mischievously. He loves honest food: "Easy, light, tasty - eat, drink, be happy!" he describes his philosophy. "I run the inn in the 13th generation, my son cooks in the 14th generation - and the 15th generation is currently going to school!", says Josef Borcharding.

(source: bocharding.de)