"It is not only Bavarian cuisine that is represented at this inn dating back to 1875, but Austrian, too. Ox meat dishes such as Tafelspitz (boiled beef), feather steak and ox tongue are notable specialties. They feature alongside Backhendl (fried chicken), Wiener schnitzel and half farmhouse duck fresh from the oven. The menu also includes fine dishes such as fillet of cod loin on two kinds of cauliflower, parsley foam and black truffle. Courteous service and a charming setting make for a pleasant atmosphere. In season, it goes without saying that the leafy garden is much sought after." - Le Guide MICHELIN