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14.08.2026

From Our Garden: Herb Cultivation at Hofgut Dagobertshausen

Before the first pots hit the stove in the kitchen, part of our menu already begins outside. In the beds and greenhouses of Hofgut Dagobertshausen, fresh herbs, special tomato varieties, and selected vegetables grow. What is harvested is what is ripe and particularly aromatic. Thanks to the short distances, the ingredients make their way from the garden to the kitchen within minutes – fresh, seasonal, and full of flavor.

Italian Cuisine with Origin

From the Bed Directly to Trattoria NONNA

In the Trattoria NONNA, the freshly harvested herbs and vegetable varieties are processed into authentic Italian dishes. Basil accompanies sun-ripened tomatoes, rosemary gives the dishes a Mediterranean spice, and sage provides intense aromas. The kitchen team is inspired by the respective harvest. Thus, the cuisine of NONNA tastes of tomatoes and basil in summer, later in the year of eggplants, sage, and roasted herbs.

Learn more about Trattoria NONNA

Agriculture in Dagobertshausen

Carefully Cultivated and Harvested at the Right Moment

The agriculture at Hofgut Dagobertshausen forms the basis for our own herb and vegetable cultivation. Here, basil, thyme, parsley, rosemary, oregano, and sage thrive alongside yellow zucchini, eggplants, cucumbers, melons, and special tomato varieties such as San Marzano, Green Zebra, or Costoluto Genovese. Our farmer Lilli Ann oversees the cultivation and selects exactly the ingredients for the harvest that have reached their optimal ripeness. This close connection between agriculture and gastronomy makes regionality at the estate immediately tangible.

Learn more about agriculture

For me, it is something special to see how a dish is created from our daily work in the field just a few hours later. We harvest exactly when herbs and vegetables have developed their best aroma – and bring them directly to the kitchens of the estate in the shortest way.

Lilli Ann, Farmer at Hofgut Dagobertshausen

Short Distances, Great Taste

Kitchens that Live with the Seasons

Between the garden and the kitchen at Hofgut Dagobertshausen, there are only a few minutes. What grows in the bed in the morning can already be on the plate a little later. Besides the Trattoria NONNA, the Restaurant Waldschlösschen also uses the fresh harvest from the estate for its dishes. The season, the degree of ripeness, and the daily harvest determine which aromas are at the forefront in the kitchens. Thus, the kitchen remains lively, authentic, and closely connected to its origin – from the first sprout in the garden to the finished dish.

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