中心酒店韦塞林

In this well-maintained half-timbered house set in an idyllic spot on the banks of the Rhine, chef Thomas Lösche champions a style of cooking that puts top-notch ingredients and craftsmanship centre stage – think Berkshire pork from pigs reared in the Black Forest, excellent calf sweetbreads or aromatic wild-caught sea bass. This is no-frills cuisine that remains true to the authenticity with which this house is synonymous. There is a four- to six-course set menu, from which you can also pick dishes à la carte. The wine list features a good selection of Austrian and German labels. The icing on