Grundhäusle Gütenbach

The atmosphere is really cosy in this restaurant, which is charmingly done out in the traditional style typical of the region. The kitchen serves up flavoursome, ambitious dishes with a regional and seasonal focus, as well as the occasional international twist. For overnight guests, this long-standing family-run establishment offers comfortable guestrooms and a spa with a range of facilities and treatments and a swimming pool.

Inside Hugenhof is every bit as attractive as its exterior suggests with its lovely high ceilings, cosy old beams and a roaring open fire in winter. Every evening brings a different 4-course menu, which chef Klaus Ditz will announce at your table. This is accompanied by expert wine selections from his fellow chef and sommelier. The rooms are simple but smart.

Hanspeter Rombach attaches great importance to organic ingredients in his cheerful and inviting restaurant. At lunchtime and in the evening, local cuisine is served à la carte; the evening features more elevated fare – diners can choose between two set menus or an additional à la carte selection. Tempting highlights include "red cabbage baked in a salt crust, marinated with linseed oil and red onions, a fine bitter-orange sauce, and toasted sourdough" or "St Peter kid goat from from Ernst's farm, served in its own jus with mushrooms, fig compote, baby vegetables and Schniederspätzle (Black For