A well-established family-owned inn, now in its sixth generation. In the kitchen, the focus is on regional ingredients, which are used to create flavoursome classics. The cordon bleu served with potato and cucumber salad in a sour cream dressing and the beef roulade are popular choices, as is the roast pork with Speckkraut (sauerkraut with bacon) or the fish soup with grilled fish on a stick. With its light wood finishings, the decor is cosy – the restaurant has lots of nooks and crannies. A pleasingly down-to-earth atmosphere reigns.