This long-established inn has been run by the same family since 1612 and is now in excellent hands with Alexander Huber. Using top-notch ingredients, the chef skilfully incorporates both Bavarian rusticity and modern sophistication into his cuisine, creating dishes that are intense and robust, but not without finesse. Diners are spoilt for choice, with dishes typical of local and regional fare such as veal lights with curd cheese bread dumplings and root vegetables on the one hand, and modern classics such as ox and pork neck ravioli with brown butter, chives, croutons, pointed cabbage and bacon stock on the other. At lunchtime, there is a somewhat pared-down menu. You sit in a cosy dining area, the front-of-house team is cordial, attentive and pleasantly down to earth, and they recommend fine wines by the glass to accompany the food. The fantastic value for money is also worth a mention. This terrific place has plenty of charm and a great atmosphere!