Our gastronomy in Bad Boll: With a lot of love!

The Swabian cuisine stands for enjoyment at it's best and hospitality is our second name: In our three restaurants, in the beautiful beer garden, on our terrace or in the bar we serve you with a lot of love the tastiest dishes and drinks - many of them regional, but always new told. This gives you the energy you need - an excursion into nature, an intensive meeting or the next city trip.

Restaurant Pavillon (90 seats) Restaurant Ambiente (60 seats) Restaurant Schwabenstube (40 seats) Bar Intermezzo (90 seats) Beer garden (80 seats) Terrace (60 seats)

Restaurant Pavillon

Almost completely glazed, our restaurant Pavillon is particularly bright and welcomes you to the breakfast buffet in the morning with lots of light and lightness. For lunch or dinner you should definitely try our Viennese Schnitzel from the calf and the cheese noodles!

+++ There may be different opening hours of the restaurant at this time.+++

Opening hours:

Breakfast
Monday to Friday 6.30 a.m. – 10 a.m.
Saturday, Sunday & holiday 7 a.m. – 10.30 a.m.

Restaurant
Daily noon – 2 p.m. & 6 p.m. – 9 p.m.

Brunch
Sundays 11.30 a.m. – 2.30 p.m.

+49 7164 805 0 Menu

Restaurant Ambiente

Our restaurant Ambiente has a very special atmosphere, with its white tablecloths, shiny glasses and large windows that open up a wide view of nature. In the evening, atmospheric candlelight illuminates the room. This place is perfect for special moments. Which ones will you experience here?

Opening hours:

Breakfast
Monday to Friday 6.30 a.m. – 10 a.m.
Saturday, Sunday & holiday 7 a.m. – 10.30 a.m.

Restaurant
Daily noon – 2 p.m. & 6 p.m. – 9 p.m.

Brunch
Sundays 11.30 a.m. – 2.30 p.m.

Menu +49 7164 805 0

Restaurant Schwabenstube

When we imagine a really nice place to eat, we think of a quaint snuggery. We have created just such a place for you with the Schwabenstube, including tile fireplace! In this à la carte restaurant you can enjoy classic Swabian food with modern influences – also vegetarian, vegan or gluten-free.

+++ There may be different opening hours of the restaurant at this time.+++

Opening hours:

Daily 11 a.m. – 11 p.m.
Warm kitchen served until 10 p.m.

+49 7164 805 0

Bar Intermezzo

Would you like a regional plum liquor? Or a non-alcoholic sparkling wine? We have everything here. And we'd love to toast an eventful day with you: What have you experienced, thought, felt today? In our bar Intermezzo you can relax and let the day pass in review, come to rest and simply enjoy.

+++ There may be different opening hours of the bar at this time.+++

Opening hours:

Monday to Saturday 6 p.m. – midnight

Bar menu +49 7164 805 0

Seminaris Hotel Bad Boll Beer Garden and Terrace

Beer garden & terrace

Hhm, what could be nicer than sitting outside in summer and enjoying a cool beer? Not much. Come, sit down in our beer garden and let the to-do list be a to-do list! Here you have nothing more to do than simply follow your thoughts, feel the fresh air and the beautiful surroundings. Cheers!

+++ There may be different opening hours at this time.+++

Opening hours:

Daily service from April to October from 11 a.m. – 11 p.m.
Warm kitchen served until 10 p.m.

Brunch Date

When was your last brunch? We are optimistic, but still not careless and put the Easter brunch on April 4 on our to-do list. The Seminaris Hotel Bad Boll would like to present its new food concept including the new hotel director and chef. Therefore, just make a note at the hotel for a date reservation. And if it shouldn't be possible on Easter, maybe we'll see each other on Mother's Day.

42 EUR per person
April 4 | May 9 | May 16 | May 23, 2021
each time from 11.30 a.m.

Reservation and appointment is required.

+49 7164 805 0 Brunch leaflet

Sustainability & CSR

Our entire team works on this topic and develops ideas to constantly find new sustainable approaches.

Sustainability & CSR

Our entire team works on this topic and develops ideas to constantly find new sustainable approaches.

Sustainability & CSR

Our entire team works on this topic and develops ideas to constantly find new sustainable approaches.