Hotel Fulda

Owner Pelle Kossmann and his young team are committed to implementing their own culinary ideas here. The set menu changes every fortnight and is made with select seasonal ingredients sourced from regional producers; some of the livestock and vegetables are raised or grown exclusively for this restaurant. The chefs also adhere to the principle of nose-to-tail eating. The decor is sleek and modern, with a partially visible kitchen and friendly, laid-back service. Fixed charge for table water.

Daniel Raub represents the third generation at the helm of this family-run business. At Genießer Stube, one of the restaurants of Romantik Hotel Landhaus Biewald, he serves up classic French-based cuisine with a seasonal focus, eschewing any frills and putting his ingredients centre stage. In the evening there is the set menu ("Genießer Menü") that comes in four or six courses - supplemented with little extras. You can also opt for fine wine pairings. The wine list is also worth a look. In winter, food is served in the cosy dining room with its old wooden beamed ceiling. In summer, you can als

Schillingshof has been around since 1648. The family business takes pride in providing first-rate hospitality. Behind the spruce half-timbered façade, you will find an elegant interior where diners enjoy attentive and cordial service and, last but not least, classic cuisine. Made using carefully selected ingredients, the dishes are pared down to the essentials. There are various set menus and tempting à la carte options such as confit char on a bed of mussel risotto with lime foam, or veal fillet "saltimbocca" with rosemary gnocchi, vegetables and sauce divine. The wine list is also fantastic