The Grainer family has run this stately historical inn since the 16C. Christian F Grainer and his wife Christiane have established an upscale and tastefully designed space, combining classic style with understated modern accents. Your charming and cordial hostess puts her heart and soul into providing first-class service with a very personal touch. The chef-patron's cooking is rooted in classical French tradition, though he occasionally incorporates culinary impressions from his travels. A case in point is his pairing of Simmental beef fillet, stuffed morels, red wine sauce and celeriac purée

15.8km

Hardthaus

International

€€

In this listed building, you are immersed in the charming ambience of what used to be a shop selling goods from the colonies. The floor-to-ceiling dark wooden shelves lining the walls, laden with all manner of decorative items, and the rustic old floorboards are striking. Fuss-free yet flavoursome dishes are served in generous portions at the elegantly set, bare wooden tables. The cuisine embraces international influences, with dishes on the menu such as "creamy spicy" king prawn with pea shoots and mango, or crown of Scottish lamb with a potato and olive oil purée, wild broccoli and a thyme j

3.1km

Restaurant Alexander Huber

Modern Cuisine, Country cooking · ★ Michelin

€€€€

This long-established inn has been run by the same family since 1612 and is now in the capable hands of Alexander Huber. Following a change in concept, the property now comprises two venues: the traditionally Bavarian Wirtshaus Huberwirt and Restaurant Alexander Huber. The latter serves as the fine dining counterpart and a presents a five- or seven-course tasting menu comprising dishes such as turbot with mussel chowder, artichoke, preserved lemon and cured egg yolk, or Pleiskirchen duck – breast and dumpling with shoyu, ginger, salsify and pointed cabbage. A vegetarian set menu is also availa

18.1km

Wirtshaus Huberwirt

Bavarian

€€€

With chef-patron Alexander Huber and hostess Sandra Huber at the helm, this long-standing family business is now run by the 11th generation. Regional cuisine is served either à la carte or as a three- to five-course "Wirtshausmenü", with optional wine pairings. Highlights include jellied catfish and sturgeon with herb sauce, cabbage and root vegetables, or boiled beef shoulder and bone marrow with roast potatoes, apple and horseradish sauce, and spinach. A children's menu is also available. The restaurant consists of two inviting dining rooms, their striking old wooden ceilings testament to ov

18.1km

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