Diners at this former sheriff’s house, built in 1671, choose from the Gaststube and the more elegant – but no less cosy – Rôtisserie, both of which serve seasonal, regional cuisine including jugged venison with spätzli, red cabbage and Brussels sprouts. In summer, grilled dishes are served in the little garden. There are also some very tasteful rooms for guests wanting to spend the night here.
- MICHELIN guide inspectors
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