A warm welcome to GASTHOF ZUM BAD – where tradition meets fresh ideas and comes to life in our cuisine. Since 1921, our house has stood for genuine hospitality in the name of the Häge family. What once began as a small inn with Matthäus Häge is today a hotel with two restaurants and a dedicated team that warmly welcomes and looks after its guests.
Enjoy the best of both worlds: at the fine dining restaurant HOCHZWEI, you can expect creative dishes with a regional and international twist, while the STUBE ZWEI.NULL in the hotel invites you to relax with its cosy atmosphere and regional specialties. Our top priority is your well-being and making sure you have a great time with us.
Experience the GASTHOF ZUM BAD – a place full of stories that brings people together and makes you feel like you are visiting good friends.
Hans Häge and his wife Heidi took over the GASTHOF ZUM BAD from his parents, Max and Marie, and turned it into a place defined by passion and genuine hospitality. Today, the hotel and restaurant are known far beyond the region for their warmth and outstanding quality.
Trained as a chef, butcher and farmer, Hans Häge Sr. took over the “BAD” – as locals affectionately call it – in 1987. With new culinary ideas and a clear vision, he transformed the house into a sought-after venue for weddings, events and large family celebrations. The expansion and renovation starting in 1989 laid the foundation for a modern hotel concept that continues to impress guests to this day.
Even today, Hans Häge Sr. remains a calm and steady presence behind the scenes, actively supporting his son Hans in the kitchen. As a true all-rounder, he steps in wherever he is needed, providing stability and reliability for the house. Heidi brings warmth to the everyday life of the hotel with her personal presence, creating a familiar and welcoming atmosphere.
Heidi Häge, a trained office administrator, has been the heart and soul of the house since 1987. With her strong sense of organization and hospitality, she has built lasting relationships with guests. She is the friendly face of the GASTHOF ZUM BAD and enjoys a high level of trust among regular guests.
With great joy, Hans and Heidi are now accompanying the transition to the next generation, handing over to their children Hans and Carina while offering their full support. The new generation brings fresh ideas and new strategies – a natural continuation of the shared philosophy: to keep evolving, embrace current trends, and shape the future with passion and a spirit of innovation.
Hans Häge Jr., who shares both the name and the passion for cooking with his father, is the creative force behind the two restaurants of the GASTHOF ZUM BAD. From an early age, he knew he would continue the family tradition. After completing his training at Widmann’s “Löwen” in Königsbronn-Zang and gaining experience at “Landhaus Feckl” in Ehningen and “Landgasthof Adler” in Rosenberg (both Michelin-starred and awarded by Gault Millau), he returned to the family business in 2007, bringing fresh ideas that revitalized the culinary direction of the GASTHOF ZUM BAD.
Since being awarded a Michelin star in 2013, it has been clear that Hans Häge Jr. goes beyond his father’s legacy, shaping the fine dining restaurant with his own distinctive style. His culinary philosophy – regional quality combined with a touch of international openness – reflects his passion. Through close collaboration with local producers and the use of seasonal ingredients, he gives his dishes a unique authenticity, complemented by global influences.
In 2025, the official handover of the business and the renaming of the fine dining restaurant to “HOCHZWEI” will take place – a tribute to the father-and-son duo Hans and Hans. “With HOCHZWEI, we are not only creating a distinct identity for the restaurant, but also highlighting the values and connection at the heart of our family business. The kitchen is nothing without service, service is nothing without the kitchen, and the team is nothing without the guests.”
For Häge Jr., the close family bond – whether with his father, mother or his sister Carina – is far more than just work. “Working closely with my father in the kitchen and with my family in the business is a true gift for us, and we also enjoy spending time together on holidays whenever possible.” This strong sense of family shapes the atmosphere of the GASTHOF ZUM BAD and carries the “BAD” hosts forward into the next generation with joy and gratitude.
Carina Schmid, the younger sister of Hans Häge Jr., brings valuable expertise to both management and daily operations as a trained hotel professional and hotel management graduate. At lunch and in the evening, she is present for guests, while also ensuring smooth processes behind the scenes together with her father. Her organizational skills and strong business acumen have significantly shaped the development of the house in recent years.
With a keen eye for detail, Carina continuously optimizes processes and fosters a harmonious team environment in which both guests and employees feel comfortable. Through her structured approach, she has strengthened the back office and established new standards in service quality and staff satisfaction.
With her warm and open manner, Carina is a trusted point of contact for both guests and team members. She takes the time to listen to wishes and concerns, and with her dedication and sense for what truly matters, she helps lead the house with both heart and clarity.
Together, the siblings share the vision of shaping the GASTHOF ZUM BAD as a place for both special and everyday moments of enjoyment. With respect for tradition and a strong spirit of innovation, they are leading the hotel and its restaurants into a new era.
The GASTHOF ZUM BAD, whose roots date back to 1921, stands as a traditional family-run establishment known for genuine hospitality and excellent service. Located in the heart of Langenau, near the historic Burghof, the GASTHOF ZUM BAD is well known for its accommodation, conference facilities and range of experiences, and is equally valued by business travelers, gourmets, day visitors and holidaymakers alike.
What once began in 1921 under Matthäus Häge as a simple inn alongside farming – and for many years the regular meeting place of the local FC Langenau – has since developed into a hotel known far beyond the region, featuring a Michelin-starred restaurant and a traditional stube. Since being taken over by Hans Häge Sr. and his wife Heidi in 1987, the hotel has continuously evolved: through investments in modern facilities, high-quality rooms and a comprehensive range of services, it has transformed from a rustic country inn and a popular venue for weddings and large family celebrations into a widely appreciated 3-star superior hotel.
The new hotel extension, completed in 2006, offers high-quality rooms, a small modern fitness and wellness area, as well as spacious conference facilities. The repositioning of the culinary concept, which from 2025 is expressed in two distinct restaurant formats – the fine dining restaurant HOCHZWEI and the STUBE ZWEI.NULL – represents a key pillar of the company’s philosophy.
Another milestone is the restaurant “STUBE ZWEI.NULL”, opened in 2025, which elevates the hotel’s culinary expertise to a new level and authentically reflects the philosophy of the house under the leadership of Hans Häge Jr. At the GASTHOF ZUM BAD, every type of guest – from business travelers and weekend visitors to gourmet enthusiasts – finds a welcoming home. Guests appreciate the successful combination of regional roots, outstanding cuisine and a warm, family atmosphere.
And why is it called GASTHOF ZUM BAD?
In its early days around 1860, the house offered facilities for coachmen to wash and water their horses. Hence the name “BAD”.
The GASTHOF ZUM BAD is more than just a place to stay and dine – it is a house with history, owned by the Häge family since 1921. Across generations, the values once established by founder Matthäus Häge continue to shape everything the “BAD” hosts do. For the Häge family, a deep connection to the region and meaningful relationships with people are at the heart of it all.
For the Häge family, hospitality holds a special meaning: every guest should feel as if they are among friends – appreciated and welcome, whether a regular or a first-time visitor. The entire team lives this philosophy through attentiveness, reliability and genuine warmth, creating stays that leave a lasting impression.
The GASTHOF ZUM BAD stands for a respectful and collaborative environment built on loyalty and appreciation – towards guests, team members and partners alike. The Häge family believes that authentic values create a strong foundation where everyone can contribute their strengths. Authenticity and honesty guide their daily actions.
Sustainability is reflected in many ways at the GASTHOF ZUM BAD: the kitchen focuses on regional, seasonal ingredients and close cooperation with local producers. But responsibility does not end there. The social environment within the team is also shaped by sustainability – the Häge family fosters a strong sense of community that keeps the GASTHOF ZUM BAD alive and thriving.
And last but not least, when it comes to sustainability, we even have a “badger” in the basement: a hardworking contributor producing our own electricity and heat every day (combined heat and power unit by Senertec).
At the GASTHOF ZUM BAD, the Häge family has created a place that respects its roots while looking ahead. With its two restaurants – HOCHZWEI (fine dining restaurant by Hans Häge) and STUBE ZWEI.NULL (hotel restaurant) – the GASTHOF ZUM BAD brings together tradition and fresh ideas, offering guests the best of past, present and future – and a place of hospitality where guests are welcomed like friends.
| 1860 | Construction of the building |
| 1921 | Taken over by Matthäus Häge as an inn alongside the family’s own farming operations, including a small brewery |
| 1966 | Installation of a bowling alley |
| 1987 | Business taken over by Hans Häge Sr. |
| 1989 | Complete renovation and expansion (hotel rooms, wedding hall, restaurant, etc.) |
| 1997 | Installation of an elevator for hotel guests and goods |
| 2006 | New construction of the hotel complex (rooms, conference facilities, sauna, fitness area, breakfast room) |
| 2007 | Return of son Hans Häge Jr.; introduction of new restaurant concepts and culinary transformation |
| 2010 | Renovation/new construction of the fine dining restaurant |
| 2012 | Expansion of the outdoor area: new terrace |
| 2013 | First Michelin star for the restaurant at GASTHOF ZUM BAD; awarded one Michelin star annually since then |
| 2018 | Construction of the new lounge |
| 2019 | Renovation of the entrance area |
| 2023 | Renovation of the fine dining restaurant at GASTHOF ZUM BAD |
| 2025 |
Generational transition / handover > GASTHOF ZUM BAD (hotel) > Restaurant HOCHZWEI – fine dining by Hans Häge > Opening of STUBE ZWEI.NULL – restaurant within the hotel |
