Let us spoil you with the best from the kitchen and cellar at the white-clothed tables in the almost 250-year-old restaurant.

Treat yourself to the best from the kitchen and cellar at the white-clothed tables in the almost 250-year-old parlor. Classics are also served in the modern extension. Crispy dung scratchings, freshly roasted Güggelileberli, home-made chips and much more.

The best Kretzer from Lake Constance and many other freshly caught fish are served in the secluded garden.

Head chef: Andreas Schmid


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