On the idyllic grounds of Marbach stud farm, which is steeped in history, the centuries-old steward's house has been turned into a tasteful and cosy restaurant. Here, chef-patron Marc Winter serves up his regional and seasonal dishes, to which he adds just the right dose of modernity. Game is hunted by the chef or his hunter friends to appear in tempting dishes such as roast venison shoulder in juniper cream or cordon bleu of wild boar loin with a hazelnut crumb topping. The menu also includes smaller bites. The lovely terrace commands a view of the surrounding historical buildings including the 13C monastery church, which now houses the stud farm museum (Gestütsmuseum). Incidentally, the source of the Lauter River is also located on the site.