What was once an old coaching inn at the end of the 13th century has now become the elegant Hotel Stafler. At the heart of the property lies a refined gourmet restaurant, set within a charming medieval wooden stube that seats just five tables, offering an experience of rare intimacy. Chef Peter Girtler offers a four- or five-course tasting menu that celebrates tradition and the region, alternating between meat, freshwater fish and vegetables, most of which come from the family’s own vegetable garden, where the animals are also reared. Among the most successful dishes, the Mediterranean influence on the menu stands out, best exemplified by the risotto with salsa verde and shellfish, complemented by onion jelly with vinegar, horseradish foam and sea fennel: an elegant, balanced dish.