"As soon as you enter the restaurant, you will pass the open kitchen, which is sure to whet your appetite. The menu is really wide-ranging, from regional classics such as Tafelspitz or Rostbraten, to the "Genießer-Menü", which comes in three to six courses. A vegetarian alternative is also available. And then there are the prized steaks! Naturally, chef-patron Hans-Harald Reber gets his excellent meat from his trusted butcher, who happens to be a second cousin of his. You can soak up the friendly and pleasantly informal atmosphere, safe in the knowledge you will be looked after attentively by the proficient front-of-house team. Plus: you have the option of booking one of the comfortable guestrooms." - Michelin Inspector
