Hotel-Weingut Bernard

The Michel family have always run their restaurant with great dedication, and now the fourth generation is at the helm. Two brothers make this an experience to remember: Wolfgang draws on good produce to cook tasty dishes ranging from traditional home-style fare to refined cuisine. Stefan will be delighted to recommend the right Franconian wine to go with your food. Plus well-kept guestrooms.

For more than 20 years, Heike and Michael Philipp have been dedicated to keeping their guests happy. The very popular "Classique" set menu showcases a modern take on classic cuisine in four or six courses. The cooking is remarkably precise and bold, seamlessly incorporating Mediterranean and Asian accents. A standout example is the house-made agnolotti with lightly smoked mushrooms, miso and Périgord truffle. The carte blanche surprise menu is available as an alternative on Sat and Sun lunchtime and Sun evening. When it comes to wine, you can rely entirely on the recommendations of your extrem

Located in the middle of the village, this traditional establishment serves good regional and seasonal cuisine. The menu features mouth-watering dishes such as braised beef cheek in a Pinot noir sauce. Opt for a four-course set menu or order à la carte. The house proposes its own organic wines. Very friendly and well-drilled service, a cosy interior, and a lovely terrace laid out under the wisteria. The hotel of the same name has stylish, classic guestrooms.

This picture-perfect Gasthaus is located on Marktplatz, in the centre of this quaint wine-growing town. The lovely little terrace is as inviting as the elegantly charming interior. Your dedicated hosts, Heidrun Kaufmann and Markus Lösch, really know how to create a warm and welcoming atmosphere: she provides cordial service with a personal touch; he cooks up ambitious dishes brimming with bold flavours – venison ragout fin with rye bread gnocchi, or sea bass with artichokes and lemon polenta. Excellent wines from Wirsing wine estate.

This trendy, modern restaurant is perfectly summed up by its slogan of "French sophistication with a Franconian soul". The ambitious food, made with top-notch ingredients, is bold and expressive. The appealing menu includes a small à la carte selection (featuring dishes such as "Grass-fed beef tartare, crisps, wheat beer foam, mustard seeds, quail's egg, radishes"), a selection of dry-aged beef, and a weekly menu with dishes available individually or in a set menu format. It is no coincidence that they go by the name "Weinforum": on the premises, there is also an integrated wine shop with a go