In this long-standing family business, the dedication of the Scherle brothers is plain to see. Their modern brand of cooking is strongly influenced by Japanese cuisine. The duo heading up the kitchens, Jörg Scherle and Holger Haag, create cleverly constructed and extremely precise dishes with skilfully integrated contrasts. These come into their own, for example, in the "yellowfin tuna, sakura, black cherry, celery, finger limes, ponzu, koji beurre blanc" with its delicate interplay of tuna, fruit acidity and sweetness. There are two set menus to choose from, one of which is vegetarian, each comprising five or six courses. The decor also appeals with its effective combination of modern elements and rustic details featuring beautiful old oak. From the terrace you can admire the large koi carp pool – a true koi enthusiast, Jörg Scherle even has his own koi company. Another great feature is the walk-in vaulted cellar (1870), which is home to over 1600 wines and some 200 spirits! The hotel has guestrooms ranging in style from rustic to elegant.