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Markus Pape

A talented top chef with a passion for regional German cuisine

Chef Markus Pape is a native to the Sauerland region. His grandmother used to make him pea soup or pancakes with apples from their own garden. Markus was influenced by this and gained a sense of the edible treasures that can be found in your own garden. This chef learned the tricks of the trades at Hotel zur Post, by Jean-Claude Bourgueil and Dieter Müller, who gave him his culinary training. Since 2013, Markus has been in charge of the kitchen at the Meisenheimer Hof. Ever since, he has been spoiling his diners with regional delights – the same way his grandmother used to. 

The truth rests at the bottom of the saucepan.

Markus Pape

Meisenheimer Hof

Meisenheim, Germany
JRE JRE-Jeunes Restaurateurs

Enjoy exquisite dining at our restaurant, where each dining area has a distinct name: the "Jägerzimmer" (Hunter's Room), the "Brunnenstube" (Fountain Parlor), and the "Zur Blume" (To the Flower) room, all of which transport you back to the 18th century. Meisenheimer Hof boasts its own wine cellar, offering a fascinating blend of historical and modern elements, not only in the themed dining rooms but also in the adjacent hotel rooms. Additionally, on pleasant days, you can relish your meals in the shaded courtyard, enclosed by the ancient city walls, creating a delightful dining experience. Adjacent to the courtyard, you'll find the charming "Weingrotto," the house's wine cellar, housing a splendid collection of wines.

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