Landhotel Gemeindeschänke

Surrounded by glorious woodland and meadows, this magnificent estate traces its origins to a knight's manor, its 1901 castle completing a picture-perfect scene. At the helm in the kitchen is Alexander Mayer, who, along with his team, presents modern French cuisine incorporating regional produce and international accents. They serve a single set menu comprising four to six courses. One highlight comes right at the start, in the form of the amuse-bouche of exceptionally delicious calf's head accompanied by various quenelles, ranging from fresh and delicately tangy to salty, buttery and nutty. Th