艺术建筑设计酒店

Set in a spruce country house, this establishment has been run with great dedication and a sense of tradition by nine successive generations of the same family for over 200 years. Taking its cue from the seasons, the ingredient-led cuisine is flavoursome. Asparagus dishes are served in spring, game and goose in winter. For those with a sweet tooth, the meringue with cream, vanilla ice cream and egg liqueur is a must-try! Food is served in the cosy interior or out on the gorgeous terrace.

This restaurant has been in the same family for over 300 years. Diners can sit inside in the wonderful, wood-panelled dining room or outside on the pretty garden terrace to enjoy the flavoursome fare. This includes tafelspitz (boiled topside of beef) galantine with radish carpaccio or pan-fried skrei cod with tomatoes and herbs.

This traditional 16C inn right next to the church has been rebuilt in a way that is absolutely true to the original. You will feel completely at home in the lovingly decorated restaurant, thanks not only to the atmosphere and the competent, charming front-of-house team, but also of course to the high-quality food. Many ingredients come from the region. Plus they have cosy guestrooms.

Savour classic Baden fare with French and international influences in these cosy, quintessentially "Black Forest" dining rooms. In winter, for example, the game and goose dishes are popular. In summer, there is outside seating in the Adler Gärtle. The service is friendly and there are comfortable guestrooms, some simpler than others.

A beloved fixture in the valley, this restaurant is part of the long-established hotel of the same name, located right in the heart of the village on the banks of Glotter River. In its rustic yet elegant interiors, diners are waited on by a friendly front-of-house team. For decades, the kitchen has showcased the best of Baden and French cuisine, with a pronounced emphasis on seasonality – be it game, mushrooms or asparagus. Both at lunchtime and in the evenings, the cooking is ambitious. Dishes such as grilled octopus served on a bed of curried lentils and vegetables, or veal loin in a cream s

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.

A cosy atmosphere reigns in this lovely inn run by the Frey family. The decor is inviting, with dark wood panelling and neatly laid tables at which the classic cuisine of chef Axel Frey is served. Dishes such as "pike dumplings, leaf spinach, lobster sauce" or "boiled veal 'pink', Maultasche (German raviolo), braised vegetables, herb velouté" make an impression with their flavour and quality. You can choose à la carte or opt for a set menu. The wine list is also definitely worth a look! The service is friendly and attentive. The terrace is wonderful for those summer days. Tip: Visit the local