In a handsome Renaissance building in the heart of this tranquil wine-growing town, chef Matthias Schütz presents classic French cuisine with modern accents. High-quality ingredients go into flavoursome dishes such as lake trout with kohlrabi, buttermilk, macadamia nut and chives, or turbot with artichoke, tatsoi, vadouvan, salted lemon and jus corsé. The outstanding wine list features over 500 labels from Europe and overseas. Naturally, the Bründlmayer estate is also well represented, and its wines are frequently recommended by the glass. The service team is friendly, attentive and professional. The restaurant spans four interconnected rooms, one of which boasts a splendid historical stone vault and an open fireplace that brings welcome cosiness in winter. In summer, the idyllic courtyard beckons. Tip: The establishment also includes a tastefully appointed guesthouse with three rooms.