Hotel Dietmayr

"HIO" is the nickname of the small village that is home to this restaurant, which serves a vegetable-led six-course set menu. Much of the produce comes from the restaurant's own garden, which is right by the building, or from local farmers. The interior boasts a stylish blend of modern design and rustic touches, with the open kitchen being a focal point – here you are very much in the thick of things. With capacity for just 16 diners, the place has something akin to a family atmosphere and the service is cordial and pleasingly laid-back. Dishes using regional and seasonal ingredients, such as

The culinary tradition of this building dates back to 1428. Cosy traditional parlours are testament to its long history – heavy timber ceilings, dark wood-panelled walls, lovely hardwood floors and old paintings create a charmingly rustic setting. The old-world feel of the interior is complemented by a modern conservatory and a terrace. The regional, seasonal cuisine is based on carefully selected ingredients, with dishes such as Schneemühl char with garden herbs and potato salad, or the classic roast Swabian-Hall pork with crackling and potato dumplings. Diners can either opt for the four-cou