In 1793, during the Revolutionary Wars, the administrative building served as a military hospital for the Austrian army.
After the French Revolution, the building returned to private ownership.
In the 1920s, part of the property was purchased by the Deidesheim Winegrowers' Cooperative, marking the beginning of the Deidesheimer Hof's culinary career.
The remaining part of the estate was acquired by the Dutchman Adolf Tiemann.
At the same time, in the 1920s, the Hahn family, who owned a large vineyard in Deidesheim, opened their first wine bar in Berlin and introduced Berliners to the Palatinate with their Palatinate wines and specialities.
In 1971, the Deidesheimer Hof was acquired by the Hahn family.
The building was gradually renovated and the dining rooms expanded, while retaining its regional character.
In 1990, the newly designed gourmet restaurant Schwarzer Hahn and bar ‘Schwarzer Hahn’ with wine shop and wine cellar were opened.
In the same year, it was awarded a star in the Michelin Guide.
In 1999, the Hahn family acquired the Tiemann estate from Hoechst AG.
This restored the unity of the historic ensemble.
In May 2001, after two years of extensive renovation and conversion work, the Dienheimer Schloß hotel extension was opened.
This created a new entrance area for hotel guests, one suite, six deluxe rooms, a lobby with a day bar, a library and fireplace room, a boutique, and an event and day room for up to 80 people.
In August 2001, the Deidesheimer Hof was awarded its fifth star in the German hotel classification system.
This makes the Deidesheimer Hof the second hotel in Rhineland-Palatinate to be awarded five stars since the classification system was introduced in 1996.
In July 2004, Stefan Neugebauer took over as head chef at the Schwarzer Hahn restaurant.
Stefan Neugebauer, born on 1 July 1975 in Fulda, previously worked for Heinz Winkler at the Residenz in Aschau and Dieter Müller in Bergisch Gladbach (both three Michelin stars), among others.
He draws inspiration from neighbouring France without copying French cuisine.
He adapts it in his own way and gives it the character of the Palatinate.
Awards: Trophé Taittinger, second place in ‘Rising Star of the Year’ (Der Feinschmecker) and 16 points in Gault Millau.
May 2005 Completion of the new conference and banquet room ‘Scheune’ (barn), which can accommodate up to 80 guests.
March 2006 Redesign of the ‘Schwarzer Hahn’ restaurant.
2009/2010 Awards for Stefan Neugebauer and the team at Restaurant Schwarzer Hahn:
- Top 5 trend restaurants in Germany in DER FEINSCHMECKER magazine
- Restaurant of the Year in RESTAURANTFÜHRER PFALZ
- Chef of the Month in DER FEINSCHMECKER magazine
- Chef of the Year in the Aral Schlemmer Atlas
January 2009 Completion of 6 hotel rooms in an upscale country house style.
September 2009 Expansion of the Altes Kelterhaus conference building with the new Kelterhaus Gallery.
January - April 2010 Redesign of the entire courtyard garden.
May 2012 Completion of the garden house. Flooded with light and bright, with a magnificent view of the garden, it is the ideal setting for celebrations and conferences of all kinds for up to 75 people.
December 2013 Redesign of our red wine cellar with the new ‘Cave à Rouge’ bar.
March 2019 Reopening of the Schwarzer Hahn restaurant and bar after three months of extensive renovation work with a new gastronomic concept.
January 2022 Redesign of our fireplace room. This stylish room can accommodate up to 65 guests.
