Michael Zahn knows exactly what his guests like: fresh regional Baden cuisine coupled with a few more sophisticated dishes and some international fare. And that is exactly what he gives them in this pretty, traditional restaurant. The menu includes wild boar ragout with button 'spaetzle' and calf's head 'en tortue' on the one hand, and sea bass with lobster ravioli on the other. The cosy dining rooms with their lime green panelling, wooden floors and tiled stoves are matched by the beautifully furnished guest rooms.
- MICHELIN guide inspectors