Chronicles 

The first ponds for the trout farm were created in 1961, which have been constantly expanded right up until today. The first trout eggs were hatched and raised in 1963. Since that time, trout have been raised in the Hotel Tannenmühle in the it's own fish ponds. The habitat of the trout was separated into various sizes in accordance with biological criteria. The best conditions for successful breeding of the fish is provided by the water which is rich in oxygen and that only warms very little even in the summer. Our trout specialities, which are prepared in a variety of ways, have an excellent reputation that goes across the border to Switzerland and well beyond as well. The freshness of the trout and the incomparable selection of different types of preparation are unique in the region.

The kitchen in Hotel Tannenmühle is beautiful and it is equipped with every possible type of appliance. That was one reason why the Chamber of Industry and Commerce in Hochrhein Bodensee, held its master chef examinations in Hotel Tannenmühle.

The guest rooms in Hotel Tannenmühle were renovated in 1962. The showers were lovingly equipped by Siegfried Baschnagel.

The demands in the bar and restaurant business grew constantly, so-much-so, that reconstruction measures were required in 1972. The old farm building was torn down. The large kitchen was installed and the first chef was hired. The guest rooms were also expanded and modernised. Where cows, pigs and hens had been at home for many years, they had to make way for large refrigerators and pantries. A modern hotel and restaurant business was created.

We are running the Tannenmühle in the second and third generation

After taking over the Tannenmühle from Fritz and Hildegard Baschnagel, the current senior managers Guido and Erika Baschnagel managed the Tannenmühle business largely alone for about 20 years. Since 2015, the children Lorenz and his wife Julia as well as Linda joined the parental business.

Lorenz Baschnagel began his professional career as a chef at the Adler in Häusern. He then joined Sven Elverfeld at the 3* restaurant AQUA in Wolfsburg. He completed further stations in London and Freiburg, among other places, before advancing to become a master chef and state-certified restaurateur at the Hotel Management School in Heidelberg. Lorenz supervises the kitchen and is therefore master of our menu.

Linda Baschnagel also completed her training as a hotel manageress at the Adler in Häusern. After working at the Hotel Bareiss as well as hotels in Alsace and Switzerland, her path led her to the Hotel Management School in Heidelberg, where she completed her studies in hotel management. Today, Linda is responsible for the areas of reception and personnel.

Julia Baschnagel is both a hotel business administrator and a trained sommelier. After training in the restaurant business at the Hotel Birkenhof in the Hunsrück region, she moved to Marburg to the Vila Vita Rosenpark. During this time, Julia also completed her studies in business administration at the Marburg Hotel Management School. Following her love of wine, she moved to Burg Schwarzenstein in the Rheingau, and then worked for another 2 years as a junior sommelier in the 3* restaurant AQUA. Today, Julia manages the Tannenmühle restaurant and expands our wine cellar on a weekly basis.

Guido and Erika meanwhile take care of all the other needs of the Tannenmühle. Guido is the master of the fish farm and helps as a caretaker to keep the entire property well maintained. At the moment he is especially busy as site manager of the remodeling of the Schlüchtmühle. Erika Baschnagel is the good soul in the museum mill’s shop as well as the face behind the many collector's items around the house.