While Sara Johannsen gives every room in the BENEN-DIKEN-HOF a very special ambience, Claas Johannsen stands at the bar in the evening, chatting and discussing with the guests. You want to be an ‘island on the island’. And this island is growing. Plots of land in the immediate vicinity are being added, on which further houses are being built. First the KapitänsHüs, then the NorderHüs, later the WesterHüs, DikHüs and SüderHüs will be built on 20,000 square meters. 18 rooms become 40.
In 1996 Claas Johannsen passes on his enthusiasm for the BENEN-DIKEN-HOF and its guests to his son Claas-Erik, who takes over the hotel with his wife Anja. The next generation carefully continues the history of the hotel, contributing their ideas and experience without changing the character of the farm. With good taste and attention to detail, Anja and Claas-Erik Johannsen begin to renovate room after room, a large, modern swimming pool is created, along with extensive wellness and beauty areas. Behind the WesterHüs they build the TerpHüs, where guests in a smaller circle can also meet or celebrate. The BENEN-DIKEN-HOF will also have a restaurant, which will initially be available only to the house guests and will later develop into a popular fish restaurant with an impressive wine cellar as RESTAURANT KØKKEN.