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The Hauck family has turned this former posting house dating from 1642 into a friendly country inn with their son Jochen at work in the kitchen. His interesting mix of dishes includes a ragout of roe and fallow venison with spätzle (German egg noodles) and jellied eels in aspic with goose liver. As the restaurant also offers guestrooms (simple, but beautifully kept), you can enjoy a couple of glasses of wine in the evening without worrying about the journey home!