Gasthaus Jakob

You'll need to look up the way to this old country inn located off the beaten track in the middle of the Bavarian Forest. But it's well worth making the effort for the excellent food, which takes the form of two set menus, dubbed "Classic" and "Inspiration". Chef and owner Michael Klaus Ammon's precise craftsmanship and knack for expressive flavours are showcased in dishes such as quail three ways, comprised of a raviolo filled with leg meat, an egg yolk and a crispy roasted breast, all served with a full-bodied foamed Madeira sauce and a delicate black salsify puree. The refined interior done out in plenty of warm wood, combining modern style with regional charm, make for a lovely atmosphere; in summer the terrace in front of the restaurant beckons. The friendly and accomplished front-of-house team is led by the chef-patron's partner, Mona Haka, and his sommelier brother Andreas. Tip: There are three cosy chalets for overnight stays.