"Are select ingredients, preferably from the region, your priority? Here, they come in the form of venison strips with vegetables and curd cheese spaetzle or braised beef shoulder with red cabbage and Semmelknödel (bread dumplings), or as 'Vaas Classics' such as veal loin Wiener schnitzel with fried potatoes and a small salad. Alongside the delicious traditional and regional seasonal cuisine, there is also an impressive wine list with a focus on Germany and France, but also Austria and beyond. The origins of this traditional Bavarian establishment date back to 1864. It also encompasses a hotel of the same name, and has been run by the same family for four generations. The dedication of the management team can also be felt in the friendly and experienced service." - Le Guide MICHELIN
