This centuries-old establishment has long been known in the region for serving good food. Since February 2022, chef-patron Michael Vogel has been carrying on this tradition with great dedication. The restaurant serves seasonally inspired dishes, available as a surprise set menu of up to seven courses, the three-course "Kleines Menü", or à la carte. Tempting examples include tripe in Champagne sauce with onion, or venison ragout with chanterelles and spaetzle. The inviting decor seamlessly blends tradition and modern design. Tip: Take a look around the "Lädle", the little shop selling regional products. Charming guestrooms complete the picture and reflect the character of the property.