绿色树木乡村旅馆

This destination is sought after for all the right reasons, from its cosy, rustic interior and charming courtyard to the friendly service. Not least, the seasonal cuisine wins diners over with its freshness and flavour – take, for instance, the roast wild boar served with house-made potato dumplings. Chef-patron Klaus Markert champions honest craftsmanship and quality, complemented by a fine selection of regional wines. Tip: Try the estate's own premium schnapps. Charming guestrooms are available, and breakfast features house-made fruit preserves.

Armed with an impressive CV, chef-patron Moritz Techet presents his modern, creative concept here. Diners are treated to a surprise menu comprising 10 smaller or larger courses, each one technically polished and precisely executed. Each dish is pared down to the essentials and based on select, predominantly regional ingredients. The restaurant maintains its own herb garden, they forage for mushrooms and berries, and employ fermentation and preservation techniques. Vegetarian cuisine is at the fore. The charming and dedicated waitstaff are led by Jansý Frederiksberg and assisted by the chefs, w