One of the characteristics we liked about the centenarian property was the quiet and serene ambiance. Although the family friendly property welcomed children of all ages, we only saw adults, mostly couples, during our late winter visit. Even though it was close to full while we were there the only time we became aware of other guests that was at meal times and at the very popular spa.
We appreciated the family owned and managed property’s friendly and helpful staff, the ample and handsome spa facilities, our modern room with a view of the central courtyard and the property’s gourmet orientation including a well stocked breakfast buffet as well as three on site restaurants offering vegetarian, gluten free and gourmet dining options. We especially enjoyed Passione Rossa, the gourmet restaurant and Hermannshof, its more informal neighbor. The hotel will be on our short list of options for a relaxing get away the next time we are in the area.
General Manager s Jan Bolland and Janine Bolland-Georg
Handicapped Access The facilities were not enabled for disabled guests.
Length Of Stay Two nights
Location In the village of Bad Sobernheim, part of the Rhineland-Palatinatem state in the Nahe wine region.
Owned And Managed Jan Bolland and Janine Bolland-Georg
Pets Allowed The hotel welcomed pets with their owners ( 12.50 € per night supplement)
Size There were 65 guest rooms for a maximum of 130 guests in the 60,000 square meter property. Ninety-eight staff were employed at the hotel.
Year Opened-Renovated The hotel first opened in 1907. The most recent renovation, of all the rooms, took place in 2008.
Beyond the foyer was the bathroom; to the left of the foyer was the sleeping area and to the right there was a walk in closet. The bedroom had apricot color shaggy carpeting and eggshell color walls. The center of the room was occupied by a bed for two made of two single mattresses set together against a single beige headboard.
Night tables, each with a reading lamp and one with a rust colored large decorative vase, framed the bed. Across from the bed there was a brown leather sofa with two cushions, two wood stools, an upright lamp and a Gundrig CD player on a wicker table.
The central feature of the room was a set of three large windows facing the main courtyard of the property. The part of the building they were in was rounded and jutted at a slight angle from the building, enhancing our view. Each window had a privacy screen for daytime use which allowed us to see the courtyard without allowing people walking by to see inside our room. In the evening, there was a heavy curtain that provided privacy and kept out the morning light. There was a desk against the center window. On it there was a Avaya phone, a lamp and hotel brochures. In the center drawer there was a blow drier and a electric outlet where I was able to connect my computer. Against the opposite wall there was a credenza with drawer space, a mini bar including a miniature refrigerator, a lamp, and DVD player. A remote controlled Daewood HDMI flat screen television hung on the wall above the credenza. The furniture in the room was made of blonde wood laminate with black strips.
At the Hermannshof restaurant we had a lovely Mediterranean “light German” meal. The dining room itself was adjacent to the gourmet restaurant dining room and similar in design and style. They shared a common reception area and some staff. The small room, a former potato storage shed, was rustic yet warm and inviting. We sat on cushioned wicker chairs at a rustic wood table for four. It was set with bright yellow runners and attractive dinnerware. We began with a secco, a local sparkling wine, for an aperitif. Friendly wait staff members looked after us kindly. They brought delicious parma ham to accompany our bubbly as well as three types of bread. Our three-course comfort food meal (they provided us with a menu in English) consisted of Tuna in a crispy coat with seasonal leaf salad and orange -Pommery dressing; Sliced veal and beef in cream with leek vegetables and “Rosti;” and Panna Cotta with exotic fruit ragout and homemade sherbert.
Facilities There were three restaurants, Passione Rossa, Hermannshof and Villa. The Villa restaurant offered Buchinger therapy (fastening cures). There was also a bar and a Medical Spa. It was also possible during the warmer months to take advantage of the outdoor areas of the property, sit in riverside by the Nahe River and the spa rooftop with a view to the vineyards.
Fitness Center And Spa The Bollant Spa had a 40 square meter fitness center with seven machines and a 2,000 square meter spa with saunas, steam bath, hot pool (outside and heated to 37 degrees Celsius), mini roof top pool (outside and heated to 34 degrees Celsius), indoor swimming pool (heated to 28 degrees Celsius), spa bistro, meditation room, cocoon lounge, silent rooms with open fire, aquarium and water beds, gym and mud bath. There was a homeopathic doctor at the Medical Spa which offered Traditional Chinese Medicine treatments as well as Felke, Buchinger, Kneipp, fastening and detoxing therapies.
Pool The pool was 8 by 3,73 meters and 1. 35 meters deep.
Other The hotel used photovoltaic cells for energy and 100 percent wood pellets for heating.