History
Our business has been in family hands since 1927.
Steeped in tradition, our business has been under family ownership since 1927. Throughout its history, it has been managed, expanded and modernised with love.
Our grandparents, Michael and Maria Hofmeier, purchased the property in 1927 and took over the running of the inn that was registered there. Maria also ran the shop that was part of the premises with dedication until well into the 1950s.
Several years later, she handed over the business to her second-oldest son Franz-Xaver and his wife Therese. They had the old inn demolished in 1988 and built a new guesthouse in its place. Just six years later, they purchased the neighbouring Kratzl estate, which, after building there was demolished, offered space to build a large car park and beer garden.
Franz Xaver Hofmeier, the eldest son who shared the same name as his father, purchased his parents’ business in 1996.
Continuing in the footsteps of tradition
With passion and professionalism.
Today, the business is managed by trained farmer and chef Xaver Hofmeier and his wife Anneliese. After training to work in insurance, she attended hoteliery school and became a qualified spirits sommelier.
Xaver Hofmeier is passionate about hunting and manages our venison enclosure. Anneliese Hofmeier is responsible for print and online media, as well as our website and all events. She has also been the chair of the Freising branch of the Bavarian Hotel and Restaurant Association, DEHOGA Bayern, since 2013.
The guesthouse was expanded in 2002 with the addition of 44 modern hotel rooms, a bridal suite and two large apartments.
This was followed in 2009 by the addition of the exclusive Salettl, a light-flooded conservatory that offers 180 square metres of space. The lower-ground floor beneath the Salettl houses four flexible meeting rooms. The pleasant beer garden with the shade of its chestnut trees, along with the separate and slightly higher terrace, were added to provide guests with areas to relax outdoors.
Our in-house distillery was built in 2014 and officially began production in 2015. Our cosy hunting lodge was built and opened to great celebration in the same year.
The young Hofmeier team
Hand in hand, from generation to generation.
The passion for hospitality clearly runs in the family.
Maximilian Hofmeier, the oldest son of the current owners, successfully completed his initial chef’s training at the Aying brewery guesthouse. He has collected valuable experience at the Freihaus Brenner by Lake Tegernsee, the two-Michelin-starred restaurant Tantris in Munich under the tutelage of Hans Haas, and at the Michelin-starred Landgasthof Huberwirt in Pleiskirchen, where he worked as deputy head chef under Alexander Huber. He completed his training with two winter seasons at the Hotel Zürserhof in Zürs in the Austrian Alps. In 2016, he successfully passed the exam to become a head chef. One year later, he joined his father Xaver in the kitchen at the Hotel Landgasthof Hofmeier, where he has been creating new and modern dishes ever since.
His younger brother Fabian Hofmeier is responsible for the fabulous drinks served at our events, and shares responsibility for the distillery as the right-hand man of his uncle Herbert Hofmeier. In 2018, Fabian successfully completed the course to become a qualified spirits sommelier.
The daughter of the family, Patricia Hofmeier, successfully completed a five-year apprenticeship in tourism management at the Villa Blanka tourism school in Innsbruck, Austria.
Suppliers & partners
Our produce network
We work with premium-quality suppliers from the region.
Our list of suppliers:
- Baked goods: Bäckerei Hermann, Fahrenzhausen
- Fish: Forellenhof Nadler/Kurz, Eching
- Vegetables: B. Grichtmair Gemüsehandel, Hallbergmoos
- Flour: Kunstmühle Reisgang, J. Scheller GmbH, Pfaffenhofen a.d. Ilm
- Sausages and charcuterie: Metzgerei Wiesheu, Sickenhausen
- Fruit: Obsthof Bauer, Jarzt
- Beer: Bayerische Staatsbrauerei Weihenstephan
- Game: Franz Putz, Jagdrevier Massenhausen
- Organic eggs from Gut Hollern, Eching
- Honey from Riedmeir Hof, Deutenhausen/Eching
- Organic turkey from Putenhof Wallner, Hebertshausen
