In this somewhat more remote part of the Bliesgau region, you will feel most welcome in this gorgeous location that was once home to a monastery complex dating back to the 13C. Inside, an elegant atmosphere prevails; outside, there is a charming terrace shaded by trees. Ambitious dishes are created with terrific ingredients – the roast dry-aged pork chop (matured on the bone for 21 days), with sage, Serrano ham, market vegetables and potato fritters, for example, is a wonderful meat option. There are two set menus – one meat, one vegetarian – or you can dine à la carte.