The signs in the village read "Schweizer Wirt-IN" ("Swiss HostESS") and it is indeed Barbara Hipp herself who cooks a range of dishes including rump of veal, calves’ liver, breast of guinea fowl and filet of char or sea bream. For dessert try one of her excellent pastries such as Topfenschmarrn (a sort of sweet quark-based pancake) or strawberry and rhubarb tart.
- MICHELIN guide inspectors
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