Kulinarik

Name

Kulinarik

Legal name

Bäuerliche Erzeugergemeinschaft Schwäbisch Hall AG

Website

https://kulinarik.besh.de

Company type

Private

Founded year

1985

Operating status

Operating

Headcount range

11–50 employees

Ownership category

akta.pro rank

Product category

Regional Gastronomy and Hospitality

NAICS

Caterers (722320)

akta.pro industry

PRIMARYTHAGADAG

Gastronomy & Wine-Focused Boutique Hotels

Travel & Hospitality/Lodging & Accommodation/Boutique & Lifestyle Hotels

SECONDARYTHAJAGAK

Farm-to-Table & Agritourism Dining Experiences (Farm Visits, Harvest Meals)

Travel & Hospitality/Tours, Attractions & Experiences/Food & Drink Experiences (Culinary Tours, Tastings, Cooking Classes)

SECONDARYTHAJAKAE

Culinary Skills Workshops (Baking, Regional Cooking, Food Prep Skills)

Travel & Hospitality/Tours, Attractions & Experiences/Workshops & Classes (Arts, Crafts, Skills & Local Lessons)

SECONDARYCRAHAEAJ

Natural/Organic Food Co-ops & Community Natural Grocers

Consumer Products & Retail/Grocery & Food Retail/Natural/Organic & Health Food Stores

Keywords

• Regional gastronomy services
• Organic hotel hospitality
• Event venue rental
• Bio bakery production
• Farm-to-table catering

Headquarters

HQ city

Kirchberg an der Jagst

HQ country

Germany

HQ region

Europe

Offices4 records

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Operations, Supply Chain, Marketing or Sales, Infrastructure, Technology or R&D

Revenue model

1. Restaurant & Gastronomy: In-house dining at Mohrenköpfle Gastronomie (140 indoor + 80 in new wing + seasonal beer garden), Schlosscafé (50 seats interior + 40 courtyard), and Gasthof Ochsen (currently temporarily closed). Revenue from food and beverage sales to walk-in guests and groups.
2. Event Hosting & Venue Rental: Revenue from renting event spaces: Rittersaal (up to 250 persons), Rokokosaal (60 persons), Schlosskapelle (50 persons), Eventterrasse (30 persons), Fritz-Strempfer-Zimmer (20-30 persons), Albert-Schweitzer-Zimmer (40 persons), Neubausaal (up to 400 persons), and Tagungsräume. Combined with catering packages for events.
3. Event Catering (Eventcatering): On-site and off-site catering services for events, weddings, corporate functions. Offers individualized menus and buffets tailored to customer wishes, featuring regional Hohenlohe specialties.
4. Retail Sales: Retail sales of baked goods, regional products, cheese, and specialty items through Regionalmarkt Hohenlohe in Wolpertshausen, Bauernmarkt in Schwäbisch Hall-Hessental, and online via shop.besh.de.
5. Hotel Accommodation: Revenue from hotel rooms at Biohotel Schloss Kirchberg (currently ~40 rooms/66 beds, expanding to 50 rooms/75 beds), including breakfast buffet, with Deluxe suites, standard rooms, and castle quarters available.

Pricing tiers

Go-to-market motion2 records

Distribution channels9 records

Marketing channels6 records

Core offering

Kulinarik operates regional gastronomy venues (Mohrenköpfle Gastronomie, Schlosscafé), an organic-certified Biohotel in a 15th-century castle, an artisan organic bakery, handcrafted heumilch ice cream production, and historic event venues (Rittersaal, Rokokosaal, Schlosskapelle, Neubausaal) for weddings, conferences, and celebrations. All offerings are sourced from regional Bioland and Demeter-certified partner farms within the Hohenlohe network of Bäuerliche Erzeugergemeinschaft Schwäbisch Hall.

Product overview

Kulinarik BESH is a regional gastronomy and hospitality business operated by Bäuerliche Erzeugergemeinschaft Schwäbisch Hall AG. The portfolio consists of multiple integrated offerings: the Mohrenköpfle Gastronomie restaurant serves regional Hohenloher cuisine centered on Schwäbisch-Hällisches pork (protected geographical indication) and Boeuf de Hohenlohe beef; the Biohotel Schloss Kirchberg provides organic-certified hotel accommodation in a 15th-century castle; the Bio-Backstube produces fresh organic baked goods; and various event venues (Rittersaal, Rokokosaal, Schlosskapelle, Eventterrasse, Neubausaal, conference rooms) host weddings, conferences, and celebrations. Supporting services include Eventcatering for off-site events, Tagungen & Kongresse for hybrid conferences, the Hällische Grillakademie for culinary education, and an online recipe collection. The company also produces Bio-Heumilcheis, handcrafted ice cream from Demeter hay milk. All offerings emphasize regional sourcing from partner farmers, organic ingredients, and Hohenloher culinary traditions aligned with Slow Food philosophy.

Differentiator

Problem solved

Functional benefit

Brands

• Mohrenköpfle Gastronomie: Main restaurant at Regionalmarkt Hohenlohe in Wolpertshausen, seating 140 guests indoors plus 80 in new extension, specializing in regional Swabian-Hallish cuisine.
• Schlosscafé
• Bio-Backstube
• Biohotel Schloss Kirchberg
• Gasthof Ochsen
• Hällische Grillakademie

Products and services

• Mohrenköpfle Gastronomie Regional restaurant in Wolpertshausen serving Hohenloher cuisine centered on Schwäbisch-Hällisches Landschwein (EU g.g.A. protected pork) and Boeuf de Hohenlohe beef. Indoor seating for 140 guests plus 80 in a modern extension, with seasonal beer garden. Open daily with breakfast, daily specials, à la carte, and take-away in compostable packaging.
• Biohotel Schloss Kirchberg Bio-certified hotel in a 15th-century castle featuring 40 guest rooms with 66 beds (expanding to 50 rooms/75 beds), wellness area, and regional organic cuisine prepared by Chef Maximilian Korschinsky. Includes fine dining restaurant with 90 seats and Hohenloher Stuben.
• Schlosscafé Café and bar within Schloss Kirchberg offering regional organic delicacies, breakfast buffet, homemade cakes, bio-ice from Heumilch, coffee and tea specialties, seasonal drinks, cocktails, and rotating art exhibitions. 50 interior seats plus 40 courtyard seats.
• Bio-Backstube Organic bakery producing fresh baked goods daily including stone oven bread, rye mixed bread, pretzels, baguettes, cakes, and ice cakes using 100% organic ingredients and Bioland flour from OBEG Hohenlohe, following traditional farmhouse recipes.
• Eventcatering Off-site catering service providing regional Hohenloher cuisine and specialties for events at various locations, with individualized menus and buffets tailored to customer wishes.
• Rittersaal Grand knight's hall in Schloss Kirchberg offering 164 m² plus 36 m² gallery space, seating for up to 250 concert-style or 100 at tables plus dance floor. Equipped with modern conference technology and WiFi.
• Rokokosaal Rococo hall in Schloss Kirchberg overlooking the rose garden, suitable for civil weddings, family celebrations, lectures, and seminars. 88 m² with seating for up to 60 concert-style or 40 at tables.
• Schlosskapelle Castle chapel in Schloss Kirchberg for church weddings, seminars, or meetings with garden views. 67 m² accommodating up to 50 persons concert-style or 20 at tables.
• Eventterrasse Rooftop terrace in Schloss Kirchberg overlooking the Jagst valley, suitable for grill events and champagne receptions during summer months. 56 m² accommodating up to 30 persons. Base rental 350 euros per day April to September.
• Neubausaal Historic medieval event venue in Schwäbisch Hall built 1505-1533 with theater hall upstairs and Zeughaussaal (500 m² + 137 m² foyer) on ground floor. Accommodates up to 400 guests for weddings, conferences, congresses, and events. Kongresssaal offers 120 m² stage and 620 concert-style seating.
• Tagungsräume (Conference Rooms) Conference rooms including Fritz-Strempfer-Zimmer (34 m², max 30 persons), Albert-Schweitzer-Zimmer (44 m², max 40 persons), and Schlossmuseum (40 m², max 35 persons), all with modern conference technology.
• Tagungen & Kongresse (Conference and Congress Services) Conference and congress services including hybrid event formats combining in-person and online participation with modern audio and video technology, IT solutions with streaming, chat functions, and video recordings.
• Bio-Heumilcheis (Organic Hay Milk Ice Cream) Handcrafted ice cream made from Demeter-certified heumilch (g.t.S.) produced in the Eiswerkstatt in Wolpertshausen, using self-developed recipes with fresh regional ingredients without artificial additives. Available in flavors including strawberry, chocolate, vanilla, coffee, yogurt, and seasonal varieties.
• Hällische Grillakademie Grilling courses teaching participants to prepare grilled dishes using charcoal, gas grills, and smokers, with focus on Schwäbisch-Hällisches pork. Includes Basic and Special courses for beginners and advanced participants.
• Hochzeitsplanung (Wedding Planning) Wedding planning services at Schloss Kirchberg offering individually tailored celebrations with various venue options (Rittersaal, Rokokosaal, Schlosskapelle, Eventterrasse, Neubausaal), catering, and coordination with service providers.

Quantifiable outcome

• 90% of the Mohrenköpfle Gastronomie menu consists of genuinely regional products (Three Lions certification requirement)
• +2 more outcomes

Named customers4 records

Segments5 records

Ideal customer profiles4 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature2 records

Partnerships

19 partnerships are on record, tiered parent/umbrella, core and minor.

• Bäuerliche Erzeugergemeinschaft Schwäbisch Hall AG (BESH)parent/umbrellaOthersKulinarik BESH is the culinary/gastronomy division of the Bäuerliche Erzeugergemeinschaft Schwäbisch Hall AG, a farmer-owned agricultural cooperative founded by Rudolf Bühler nearly 35 years ago. The parent company provides the supply chain infrastructure, regional farm network, and retail market (Regionalmarkt Hohenlohe) that underpins Kulinarik's regional sourcing model.
• Dorfkäserei GeifertshofencoreStrategic or Co-development PartnerPrimary supplier of heumilch (hay milk) cheeses with EU g.t.S. protection. Produces six+ cheese varieties including Bühlertaler, Trollinger-Käse, Pfeffer-Käse, Geifertshofener Wurzelsepp, and Maiweide seasonal cheese. Also supplies heumilch for Kulinarik's Eiswerkstatt ice cream production. Vorständin Nadine Bühler leads the dairy. Cheese school and show-cheese events hosted jointly.
• Brunnenhof (Bio-Geflügel)coreStrategic or Co-development PartnerExclusive supplier of Demeter-certified organic poultry (Landgockel and turkeys) to Mohrenköpfle Gastronomie. Located in Künzelsau-Mäusdorf, operated by Caroline von Wistinghausen-Noz and Maik Noz. Brunnenhof is the largest and only year-round Demeter-certified turkey operation in Germany.
• Bio-Hof EngelhardtcoreStrategic or Co-development PartnerOrganic vegetable farm in Schönenberg supplying fresh produce to Mohrenköpfle Gastronomie and BESH markets in Wolpertshausen and Schwäbisch Hall. Operated by Hartmut Engelhardt. Products delivered via Öko-Kiste (organic box scheme) and direct to restaurants.
• Imker KümmererminorStrategic or Co-development PartnerBeekeeping operation in Veinau operated by Birgit and Friedrich Kümmerer. Supplies rapeseed, blossom, acacia, and linden honey to Regionalmarkt Hohenlohe every Wednesday (Imker-Tag). Partner since 1985 with ~180 bee colonies.
• Haußler Getränke (Hinterespig)minorStrategic or Co-development PartnerBeverage producer from Hinterespig (part of Pfedelbach municipality) supplying drinks to Mohrenköpfle Gastronomie and Regionalmarkt. Products include Hohenloher Moschd (semi-dry and herb), Apfel-Kirsch-Secco, Hohenloher Cider-Naturbursch, Cider-Naturmädel (award-winning), and seasonal Apfel Feuer hot drink.
• Gewürzmanufaktur Ecoland Herbs & Spices (Sonnenhof)coreStrategic or Co-development PartnerSpice manufactory in Wolpertshausen operated by Sebastian Bühler (son of Rudolf Bühler). Produces organic coriander, mustard seed, and caraway for the 'Echt Hällische' sausage line and general culinary use. 70% of Ecoland spices go into meat processing. Also supplies sugar for Eiswerkstatt ice cream.
• Dorfkäserei Geifertshofen (Gasthof Ochsen)coreStrategic or Co-development PartnerJoint initiative to revive the traditional village tavern at Ochsen restaurant. Fridays from 17:00, with first Friday of month featuring cheese-making info events and tastings. Show-cheese events and cheese school (for 15-20 persons at 50 euros/person) hosted at the site.
• Schlosshotel KirchbergcoreStrategic or Co-development PartnerThe Biohotel within Schloss Kirchberg operated in connection with Kulinarik BESH. Offers accommodation (40 rooms/66 beds expanding to 50/75), fine dining restaurant (90 seats), Hohenloher Stuben under patron Lothar Eiermann and Chef Maximilian Korschinsky, Schlosscafé, wellness area, and is home to the Akademie für Ökologische Land- und Ernährungswirtschaft.
• Akademie für Ökologische Land- und Ernährungswirtschaft (Schloss Kirchberg)minorStrategic or Co-development PartnerAcademy for ecological agriculture and food economy housed at Schloss Kirchberg. Uses Schloss Kirchberg's seminar rooms for educational programs, aligning with Kulinarik's organic/sustainable food philosophy.
• Schwäbisch-Hällische Weideschweine (BESH member farmers)coreStrategic or Co-development PartnerNetwork of BESH member farmers raising Schwäbisch-Hällische pasture pigs (EU g.g.A. protected). Practices include oak fattening (Eichelmast), pasture grazing, and traditional feeding with local grain. Schweineweide located near A6 exit Wolpertshausen, adjacent to Regionalmarkt. Farmers include Friedrich and Frank Rahn (Herdbuchzüchter, new breed registry members).
• Bruderkalb Initiative (Bio-Musterregion Hohenlohe)minorStrategic or Co-development PartnerProject by Bio-Musterregion Hohenlohe for cow-calf dairy farming. Maximilian Korschinsky commits to purchasing one whole calf per month for veal dishes in Mohrenköpfle, supporting holistic use of all animal parts and short supply chains.
• Demeter-Molkerei SchrozbergminorStrategic or Co-development PartnerDemeter organic dairy in Schrozberg supplying cream for the Eiswerkstatt's hand-crafted ice cream production in Wolpertshausen, complementing heumilch from Dorfkäserei Geifertshofen.
• Slow Food Chef AlliancecoreStrategic or Co-development PartnerInternational culinary organization (Slow Food) to which Maximilian Korschinsky belongs as a culinary ambassador for Bäuerliche Erzeugergemeinschaft Schwäbisch Hall. Aligns with Slow Food values of biodiversity, ecological responsibility, and respect for regional farmers and producers.
• Honhardter DemeterhöfeminorStrategic or Co-development PartnerDemeter-certified farm (Martin Klopfer) with 25 Fleckvieh dual-purpose cows on 80 hectares. Two-thirds of heumilch processed into own cheese; one-third delivered to Dorfkäserei Geifertshofen. Farm open for visits as part of Hohenlohe culinary tourism.
• Bioland OBEG HohenlohecoreStrategic or Co-development PartnerBioland organic grain cooperative supplying flour for the Bio-Backstube (organic bakery). Ensures organic grain supply chain for artisan bread and baked goods production.
• Familie Rahn (Schwarzenbronn)minorStrategic or Co-development PartnerNew Herdbuchzüchter (herd book breeders) of Schwäbisch-Hällische pigs in Schwarzenbronn near Creglingen. Friedrich and Frank Rahn operate with 40 sows, continuing a 50+ year tradition of pig breeding on their family farm. Associated with Gasthof Zum Goldenen Ross for farm stays.
• Martin Kochendörfer (Braunsbach-Orlach)minorStrategic or Co-development PartnerHeumilch farmer with ~50 cows and their offspring, supplying heumilch to Dorfkäserei Geifertshofen since 1998. Cows graze on meadow and orchard meadows from spring to late autumn; winter diet is sun-dried hay. Advocates for heumilch as optimal ruminant feed.
• Eberhard (Hardy) Mann – Hohenloher Bauern ToursminorStrategic or Co-development PartnerGuided tour guide offering half-day and full-day culinary tourism experiences introducing visitors to Hohenlohe farms, Regionalmarkt Hohenlohe, Dorfkäserei Geifertshofen, Schwäbisch Hall, and Schloss Kirchberg. Contact: [email protected].

Scale indicators5 records

Recent moves6 records

Expansion highlights6 records

Direct peers

• Burg Schwarzenstein: Castle hotel and fine-dining restaurant in the Rheingau wine region with vineyard sourcing and event venues. Directly comparable as a castle-based boutique hospitality property with regional gastronomy and private-event hosting.
• Romantik Hotels & Restaurants: Germany-based collection of historic hotels and restaurants emphasizing regional cuisine, heritage venues and culinary experiences. Operates as a marketing/quality cooperative of independent properties with positioning directly overlapping Kulinarik's castle hotel + regional gastronomy model.
• Bio-Hotel Kenners: Organic-certified boutique hotel in the Black Forest with regional cuisine and event hosting. Directly comparable on the bio-hotel positioning and farm-to-table sourcing philosophy that Kulinarik relies on.
• Gut Sarnow: Brandenburg estate combining organic farming, regional restaurant, hotel rooms and farm-direct retail. Closely matches Kulinarik's vertically integrated farm-to-fork-to-bed model with own agricultural production feeding on-site hospitality.
• Hofgut Sternen: Historic Black Forest estate with farm-to-table gastronomy, regional sourcing and event hosting. Operates a comparable mix of restaurant, retail and event-driven hospitality in a rural German region, making it the closest like-for-like regional culinary destination peer.
• Kloster Hornbach: Converted monastery property operating as heritage hotel with restaurant and event spaces in rural Germany. Comparable model of repurposing a historic building into a multi-venue hospitality and dining destination.
• Schlosshotel Hugenpoelt: Castle hotel with restaurant and event venues in the Bergisches Land region. Comparable as a historic German castle property monetized through lodging, fine dining and private events.

Broad incumbents

• Althoff Hotels: Germany-wide collection of upscale hotels with fine dining, including castle properties. Broader incumbent in the same historic-property + gastronomy space, but as part of a multi-property portfolio rather than a single regional concept.

Regional players

• Hotel-Restaurant Trautwein: Family-run hotel and restaurant in the wider Hohenlohe/Baden-Württemberg area with regional cuisine and event hosting. Direct regional competitor for the same guest base and corporate event spend.

Emerging players

• Seezeitlodge Hotel & Spa: Upscale regional lodge concept in Saarland combining locally sourced gastronomy, wellness and event hosting. Comparable in its emphasis on a regional, design-forward hospitality destination rather than competing directly in Hohenlohe.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat5 records

Key risks6 records

Key highlights7 records

Customer concentration

• Instagraminstagram.com/kulinarik.besh/?hl=de
• LinkedInlinkedin.com/company/kulinarik

Compliance5 records

Revenue estimate

Valuation estimate

Number of profiles

Profiles6 records

Subsidiaries4 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Kulinarik