Here you can simply enjoy yourself casually and take your time for the many innovative delicacies that chef Bernd and son Johannes conjure up every evening. Because the two chefs are always playful.
Some of their ingredients come directly from the region: Johannes collects them on forays through the surrounding forests and preserves them using various techniques (fermenting, pickling, etc.). Others, like the nettles for a delicious soup, grow right behind the hotel.
The meat mostly comes from local farmers and hunters and is purchased by the chef with a lot of experience.
A well-selected wine, gladly on the recommendation of the house, or noble brandy perfectly complement the culinary moment of pleasure.
The strict rules of upscale cuisine give way to a modern, open approach and a cordiality in dealing with the guests. This makes every evening a very special and delicious experience.
Half board includes a rich breakfast buffet and a multi-course menu in the evening.