family Scherle

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The Scherle family
Hospitality runs in the family.

It is a good thing for each member of a family to make use of their talents and all pull together to provide our guests with a warm, friendly and excellent service.
With each breakfast or menu we prepare for you, each wine we recommend and every wish we fulfil, we pass on a bit of our pride in our family tradition and our very special sense of community.


Richard Scherle sen.

Since I passed the business to my sons in 2001, I still personally look after renovation projects and the upkeep of the buildings. I am also at your service on the reception desk.


Renate Scherle

Although I work fewer hours since I retired, my passion for our hotel is still alive. Together with my daughter-in-law I plan your substantial breakfasts.


Sterne Koch Jörg ScherleJörg Scherle

As the co-owner and the manager I am in charge of your “culinary” well-being. As the chef of our gourmet restaurant I am very fond of mixing the Swabian and Mediterranean cuisine. When I am not busy in the restaurant kitchen I devote myself to my second passion, dealing in precious koi carp. Twice a year I choose the most beautiful specimens from breeders in Japan for my customers in Germany.


Andreas Scherle

Together with my brother I run the hotel as a co-owner and manager and I am in charge of the service in our gourmet restaurant and responsible for the marketing. My passion is wine and you can feel this passion when you look at our award winning wine list and visit “Stetter” the family-owned wine merchants.


Birgit Scherle

With my husband Jörg I have not only married the man of my dreams, but also found my dream job. I spend my day in charge of the reception desk and the breakfast service as well as the housekeeping.


Sylvia Pfeifer

Whereas my brothers concentrate on the well-being of our guests I am in the back office and take care of the smooth running of our business.

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Gourrmet Restaurant Beste 10 Stuttgart Gault Millau

Elegant ambience, creative cuisine
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Enjoy “golden” moments for gourmets.

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Gastronomy in the 4th generation