At over 140 years old, the hotel is not only one of the oldest inns in the inns in the region, it is already in the fifth generation of family ownership.
Head chef Matthias Hättich selects the products and suppliers with great care and knowledge. Most of them are directly from the region. The Black Forest and the neighboring Breisgau region are known for their diversity in agriculture, animal husbandry and viticulture. This diversity is also reflected in the dishes that the kitchen team lovingly prepares every day. Each season is associated with special products from the fields, forests and meadows. The menu therefore varies according to the season, relying on tried and tested dishes and being open to new ideas.
The berybar offers you the opportunity to round off the evening with a cocktail, beer or wine.