A true culinary beacon in the region, this 300-year-old half-timbered house is wonderfully inviting from the outside. Chef-patron Christian Kuchler is a master of classic cuisine, but he also incorporates carefully balanced creative touches and Asian influences. All the dishes have one thing in common: the finest ingredients, which are showcased through precise technique, their natural flavours allowed to shine without relying on unnecessary flourishes. For example, the perfectly pan-seared hand-dived scallop with its lovely roasted notes harmonises beautifully with the creamy vin jaune foam, delicate little artichoke hearts, butter-soft mussels and lightly sautéed spinach. The set menu and à la carte dishes are equally enticing. The tastefully furnished and cosy lounges offer comfortable seating, as does the charming terrace. First-class service rounds off the experience perfectly – restaurant manager and sommelier Fabian Mennel provides expert wine recommendations. The list features some marvellous German Rieslings, regional gems and red wines from France and Italy with an impressive range of vintages.