Christa and Alfred Krammer can certainly cook good food! Their menu offers a mixture of classic and regional dishes including goose liver terrine with glazed apple slices, Baden snail soup, braised calves’ cheeks and Ortenau venison stew. The guestrooms are named after flowers (‘Rose’, ‘Forget-me-not’ etc) and are every bit as warm and welcoming as the restaurant.
- MICHELIN guide inspectors
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