For more than 20 years now, the Hotel am Sophienpark has provided exclusive gourmet catering for the Kongresshaus in Baden-Baden and the hotel’s own conference and convention facilities.

This involves catering for 122 congresses every year, with a team led by Vanessa Dierauf, and for around 75 events at the hotel – providing a consistently high quality

every time.

 

Head chefs Mickael Haar and Roland Uhl are both French, and have a close, personal affinity to refined cuisine. They have built up a young, international team with a passionate interest in assimilating sophisticated food trends and merging them with traditional dishes. Their heads are crammed full of exciting ideas and they have the professional skills to turn them into fascinating new creations. First-class ingredients are vital, sourced from carefully chosen suppliers using regional and seasonal criteria.

 

Flying menus, gourmet buffets with several courses or gala evenings in corporate design.

With flair and attention to detail, events are organised to run precisely as planned.

For 27 or 2,700 guests.

 

Located in the city centre, the Hotel am Sophienpark has its own park-like gardens and is only a 5-minute walk from the Kongresshaus. Its 73 rooms provide a comfortable, spacious and relaxing environment.