Dining at Hessenland

DINING

GOURMET EUROPEAN & LOCAL FARE AT ITS FINEST

Frank Ihrig

at Hessenland

Raised on the farm at Hessenland, Frank Ihrig is the second generation owner and head chef at the Inn. Frank studied Hospitality at the University of Guelph and then moved to Europe to obtain his chef ’s papers at the Kempinski Hotel Gravenbruch in Frankfurt, Germany.

Upon completion of his apprenticeship, Frank travelled, working in some of the world’s finest kitchens including Chateau Whistler, Greystone Country Club, a winter season in Switzerland, and a half year in Australia before finally returning home to Huron County where he settled down and took over ownership of the Inn he knew and loved. Franks passion is for European and local fare focusing on only the freshest ingredients.

GOURMET EUROPEAN & LOCAL FARE

Frank Ihrig

at Hessenland

Raised on the farm at Hessenland, Frank Ihrig is the second generation owner and head chef at the Inn. Frank studied Hospitality at the University of Guelph and then moved to Europe to obtain his chef ’s papers at the Kempinski Hotel Gravenbruch in Frankfurt, Germany.

Upon completion of his apprenticeship, Frank travelled, working in some of the world’s finest kitchens including Chateau Whistler, Greystone Country Club, a winter season in Switzerland, and a half year in Australia before finally returning home to Huron County where he settled down and took over ownership of the Inn he knew and loved. Franks passion is for European and local fare focusing on only the freshest ingredients.

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Dinner Menu

Breakfast Menu

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Dining room open Fridays & Saturdays for dinner, reservations required

Please visit our events & experiences page for special events that may alter dining hours. Now Booking Christmas parties

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or by calling 519-236-7707