Haugs Heimatliebe

Here at the Seegut Zeppelin hotel restaurant, the dedicated team led by executive chef Philipp Heid and head chef Michel Müller presents a laid-back sharing concept featuring light, modern fare. Mouthwatering examples include buckwheat spaetzle with Heggelbach cheese, kale and buttered breadcrumbs, or smoked beetroot with Alb-Leisa lentils, herb cream, and caraway. The menu is predominantly vegetarian, but there are also meat options. There's no traditional menu progression, so feel free to order as you please – although sharing is encouraged, it isn't mandatory. The dishes are arranged accord

Whether you are in the mood for regional comfort food or something more international, the Heinzler brothers have got it covered. Their wide-ranging menu includes Swabian Zwiebelrostbraten (fried beef and onions in gravy), Arctic char and whitefish fillets, and yellowfin tuna sashimi. There is also an appealing selection of barbecue dishes with a choice of side dishes and sauces. You can choose to dine in the cosy Jagdstube ("hunting lounge") with its winning blend of traditional charm and modern design, or the lovely Panorama-Restaurant, whose large windows afford stunning views. Not forgetti

The restaurant at Hotel Maier (a family-run establishment since its founding as a café and guesthouse in 1936) serves cuisine that showcases fresh seasonal regional produce; it is also, for the most part, organic and sourced as locally as possible. Order à la carte or opt for a three- to five-course set menu. In the inviting space, the original traditional character has been preserved, but given an elegant update courtesy of discreet modern accents. There is also a spacious courtyard terrace for those who enjoy dining al fresco. Friendly and professional service.