Landhaus Diedert takes seminars in a daylight meeting room with its own balcony, private dinners for about 120 guests in its restaurant and receptions of the same size in the garden. The family-run country hotel and restaurant sits on the green outskirts of Wiesbaden, about five minutes by car from the city center, with a view toward the city forest.
Seminars and company events
The meeting room is air-conditioned and has daylight, its own balcony, free Wi-Fi, a projector and an electrically operated screen. The house does not fix a capacity: seating is set to the size and format of the group. For smaller meetings, the Landhauszimmer takes up to 40 people, and in good weather an outdoor area can be used for working sessions. Coffee breaks and meals come from the restaurant kitchen, so a group does not need to leave the property during the day. Company dinners and Christmas parties use the restaurant and the garden. Parking is free, and the team replies to requests within 24 hours, preferably by phone.
Weddings and receptions
Landhaus Diedert lists weddings among the private occasions it hosts, alongside birthdays and anniversaries. The restaurant seats about 120 guests. The garden takes about the same number for a sparkling-wine reception in summer or, in winter, a mulled-wine reception lit by torches and outdoor fireplaces. Guest rooms in the house let the couple and close family stay the night.
Rooms and capacities
Restaurant: about 120 guests, for dinners and celebrations. Garden: about 120 guests, for receptions. Landhauszimmer: up to 40, for smaller events and meetings. Meeting room: capacity on request, with balcony, air conditioning and projection.
Accommodation
The hotel has guest rooms on site, so seminar participants and wedding guests can sleep where the event takes place. The number of rooms is available from the hotel.
Catering
Head chef Benoit Alain Sangnier leads the kitchen with sous chef Maximilian Roth, and the Diedert family runs the pastry section. The cooking keeps the French base chosen by the founders and works with regional produce. Event menus come from this kitchen, and seasonal menus such as duck evenings in autumn and the goose season before Christmas run through the year.
History and setting
The house dates its origins to 1289. In 1979, Peter and Karin Diedert took over the ruin of a former monastery and turned it into a hostellerie with restaurant and rooms, building on the trade of Ernst Diedert, a butcher and innkeeper. Oreste Diedert became managing director and owner in 1998, Laurent Diedert joined the management in 2002, and the third generation now runs the house.
Getting there
The hotel is about five minutes by car from central Wiesbaden, and guests park free of charge on site.
