Breidenbacher Hof’s perfect positioning puts the iconic Königsallee and the Old Town at your feet.
For me, being an independent hotel owner means that you are able to live your own values, passions, emotions and innovations together with empowered team members, our “Breidenbakers”. It is a great freedom to be able to encourage quick and independent decision making and thus empower every employee once more. Thanks to our independence, we can offer our guests an even more memorable stay and offer more bespoke service in order to surpass every individual guest wish. A simple question is: “What do you expect from us before, during your stay and after departure.” Most hoteliers think they know what the customer needs and there are thousands of examples on this topic.
Opulent interiors recall the hotel’s glamourous 19th-century heritage.
Breidenbacher Hof is a very traditional house, and our history goes back over 200 years. The owning family and I have been working passionately in this magnificent and traditional hotel for over a decade together. Today, Breidenbacher Hof is made up of a classic, traditional grand hotel but is also connected with necessary modernity, which can be found, for example, in our new and already celebrated restaurant, The Duchy. New sources of inspiration come up over and over again. You just have to be attentive and open to new ideas which comes with being well travelled and keeping abreast of new technology and innovation within the industry.
What distinguishes Breidenbacher Hof from other hotels is not the exclusive marble, the impressive chandelier or the perfect location in the middle of the famous Königsallee. The USPs are our employees, the Breidenbakers, who make our ambience something very special. Our team consists of passionate and empowered hosts who make it their task every day to always go the extra mile for the well-being of our guests. We offer particularly individual service and are always one step ahead. We do not limit our guests but always strive to exceed their individual wishes.
Inspired by the classic Parisian brasserie – and drawing on fresh seasonal ingredients – Executive Chef Philipp Ferber and his team create vibrant dishes with a local twist at The Duchy.
You should stay the night in one of our luxurious Duchy Suites with a view of the beautiful old town of Düsseldorf. For the perfect start to the day, our staff will welcome you at The Duchy restaurant, where you can enjoy a special breakfast in a unique atmosphere. Our egg dishes, which are freshly prepared for you from the eggs of our own chickens are a must-try! Here is my recommended way for visitors to spend the day getting to know the diversity of Düsseldorf:
End the evening in our bar and enjoy the creations of our imaginative bar team. We recommend our signature cocktail “Sex and the City” which is served in a glass shaped like a high heel shoe.
A short distance to travel. Meeting hosts who really care for me, surprise me, and know my preferences. Hosts who do not limit me in my own travel and consumption style, excite me with new experiences. Read me as I am and adjust to my pace. Show me your passion for hospitality. Make it simple and authentic. This really means luxury to me.
Escape to the country with a trip to Breidenbacher Hof’s own ‘Gut Diepensiepen’ farm where the hotel grows their own produce, before joining Executive Chef Philipp Ferber in the Molteni Show Kitchen at the hotel for a private cooking class to make one of the most famous local dishes called “Heaven and Earth”.
Regardless of other issues or crises, sustainability should always be assigned a higher priority. It is important as a company to not only be part of the environment, but to protect it at all costs. Because of this, we have been working with the Earth Check certification program since 2018 and have already achieved silver status. We adhere to all given guidelines and have started our own sustainability initiatives, such as the cultivation and growth of our own produce including potatoes, apples, honey and even vodka in collaboration with a regionally based farmer, which we would like to continue to develop.