It seems as though I have left the space-and-time continuum. As I steer my Audi around a bend in the driveway, a neo-gothic castle rises from an enchanting garden in front of me. The huge, gray, stately structure with two towers, arched windows, veranda and balconies appears to have been beamed here straight from the Scottish highlands. I didn’t expect this type of manor house in Northern Germany’s flatlands.

Kuno von Zedlitz grins as he opens the door and sees my flabbergasted expression. “My great-great-grandfather took one trip too many to Scotland,” he explains. Carl-Burchard von der Decken, Kuno’s ancestor, was evidently so impressed with the architecture there that he had his Low German Hallenhaus — a straw- or reed-covered house constructed partly from timber with a steep roof and a large foyer — torn down and the existing castle built in its place in 1871.

The Wedding Room, with its romantic, four-poster bed, is a favorite with newlyweds.

The estate on which the castle lies, Gut Hörne, first documented in 1501, has been in the same family for generations. On two occasions the estate has been passed down along the female line, hence the name change from von der Decken to Zedlitz.

When Baron Kuno inherited the manor in 1988, the three-story mansion was more than his family wanted to occupy. After extensive research, he and his energetic wife, Maike, decided to turn part of it into a bed & breakfast.

Six double rooms are available, mostly on the third floor, some with a private bath. The accommodations are aptly named. The spacious Gelbe Zimmer (Yellow Room), for example, has warm, sunny colors. The Schottenzimmer (Scottish Room), naturally, sports tartan-style plaids in an armchair and curtains.

Baroness Maike has developed a distinctive style of interior design with much attention to detail. All rooms are lovingly decorated with an eclectic collection of family heirlooms, stylish antiques and fun Ikea furniture.

A sumptuous, healthy breakfast is served in the historic dining room that the family used for centuries. Choices include muesli, yogurt, fresh fruit, whole-wheat walnut bread and a different salad every day, such as tomato-mozzarella or sorghum. House guests may determine their own breakfast hours. “You are on vacation,” says Maike with a smile, “and I don’t want everyone to rise early to catch breakfast when they would rather sleep in.”

The friendly little village of Hörne, population 200, offers several dining options. However, should you prefer to prepare a meal by yourself, you are welcome to use the guest kitchen on the third floor, which is occasionally stocked with regional organic products for sale, as Gut Hörne is still a working farm.

When Kuno von Zedlitz took over the family business, he converted the farm to organic production of mostly wheat, rye and spelt. On occasion, he may even show you around on his tractor.