About us

Martin Weidenhiller told: I have always known I wanted to be a chef, right from when I was a school boy. It was common at the time, so I started my apprenticeship in this hard-working job at the age of 15, with the reputable Rapennsberger hotel in Ingolstadt.

After I had successfully completed my apprenticeship and passed the final examination, I wanted to embark upon a trip to discover the world. My first job abroad was at Grandhotel St. Helier on Jersey, the British Channel Island. The rough climate and abundance of water formed quite a contrast to my beloved home, the Altmühl valley in Bavaria. My stay in Jersey helped me enhance my kitchen skills and broadened my horizon as I gathered so many significant impressions.

Afterwards I decided to work in Switzerland where the traditional catering trade has its origins. In Switzerland, I was based in Hotel Belvedere in Bad Scouls, canton of Graubünden, and Hotel Delta Ascona in the beautiful Ticino.

Back home in Bavaria, the Munich-based comany Haberl gave me an opportunity to learn something about large-scale and system catering: "October Fest in May“ in Geneva, pop concerts and gatherings of up to 7,000 people. After a few more stop-overs at Posthotel Garmisch-Partenkirchen and stops in England, I was yearning to see truly distant places:

I was sea-faring on various luxury liners (Royal Viking Line) for four years. Although my job as Chef de Garde Manger was, in part, very strenuous, I gathered a lot of experience during this period. These trips were taking me to the most exotic and colourful places on earth - from North Cape to Tierra del Fuego.

Then I decided to interrupt my travels to become Chef de Cuisine. After I had successfully completed my exams, I decided to finally go back home to Bavaria. I now felt up to the challenge to take over the rural hotel "Alte Linde in Wieling“ and extend and modify it as I saw fit. The simple "country pub“ became a ***Superior hotel with 40 rooms.

My wife Sibylle has been actively supporting me for almost 20 years now. She was born in Munich, completed her training as civil servant in the capital of Bavaria and was working as a civil servant in public service administration for a number of years before she joined me.

We complement each other perfectly, not only when it comes to our personal lives. You need to have well-founded commercial expertise to run such a large hotel/restaurant. My wife acquired expertise in the catering trade by attending many courses and seminars. Today, it is she who ensures smooth transactions and organises our hotel and restaurant operations. Among other things, she is responsible for human resources and accounting.

Regarding human resources: We are truly proud of the fact that a large number of our employees have been working for us and have remained loyal to us for many years now. Naturally, we do our bit, every day, to create and maintain an extremely pleasant atmosphere to work in. But one must not forget that another reason why our staff is so happy and content is that we manage to satisfy our guests...!

We have a growing number of apprentices in our hotel/restaurant and thus actively promote and support the future generation of the hotel/restaurant trade.

We are also confident of a sustainable future with you, our esteemed guests. Visit us and taste our cuisine and experience the flair of the hotel. We are confident that you will have a fond memory of "Alte Linde" in Wieling.

Your hosts of "Alte Linde"
Sibylle and Martin Weidenhiller