At bogason, we work with selected partners who share our philosophy of the highest quality and sustainability.
Essperiment
Björn Bitzer, a native of Aachen, began his career with an apprenticeship as a chef in Langewehe and subsequently worked at the Hotel Villa Sophienhöhe in Kerpen. He then took to the water: whilst working on various river cruise ships, his experiences with an international clientele and crew provided him with many insights that influenced his cooking. This was followed by further roles on land, including at the gourmet restaurant ‘Graf Leopold’ in Daun. Since 2012, he has been incorporating all his diverse experiences and adventures into his ‘Essperiment’. Here, you have the opportunity to be part of it – ensuring your stay becomes a truly unique culinary experience.
Gasthaus Spieker
Opposites attract and come together to create pure sensory delight. Mediterranean lightness and Westphalian down-to-earthness, interpreted in a modern and regional style, form the basis for the surprising creations from Franz Spieker’s kitchen. After years of training and travelling in Chicago and Mallorca, this passionate chef returned to his Westphalian homeland to continue spoiling his guests time and time again. Yet even here, he looks beyond local horizons with curiosity, always on the lookout for inspiration and exciting taste experiences.