Steeped in tradition and brimming with regional charm, this establishment is staffed by a young and adept team who deliver pleasingly down-to-earth yet ambitious cuisine. While the friendly proprietress Emma Ambs, who hails from a family of restaurateurs in the next village, attentively manages the service, Simon Bantle (a veteran of various MICHELIN-starred kitchens) fuses hearty traditional fare with classic French recipes. The dishes are meticulously prepared, packed with flavour and delightfully unpretentious – think jellied veal tripe with fried potatoes, or braised ox cheeks with Ihringen pinot noir jus, served with creamed kohlrabi, kohlrabi purée and pommes dauphine. Featuring labels from the region, as well as elsewhere in Germany and beyond, the well-curated wine list is worth exploring. Modern guestrooms are available in the adjoining hotel of the same name.