This centuries-old farmhouse with a timber façade exudes a rustic charm that has also been preserved inside. Here in the cosy and quaint converted Hofkücherl, diners tuck into the ambitious modern cuisine of Manuela Holzbauer and chef-patron Manuel Faltermeier. This revolves around Bavaria and the seasons and is served in the form of the three- to six-course "Frühlingserwachen Menü" (conventional or vegetarian), which changes every three weeks, and the four-course "R90" set menu, made entirely with ingredients from within a 90km radius. The sustainable philosophy is evident in the choice of produce. Preserving and fermenting also play a role, which is reflected in various decorative preserving jars filled with fruit, vegetables, roots etc. The cordial Melanie Wimmer not only provides service but will also be happy to recommend wines from Germany and Austria.