This townhouse in the heart of Regensburg has a long history behind it. It has been an inn for centuries, with the earliest written record of it dating back to the 13C. Maximilian Schmidt now represents the third generation of the family to take the helm. In a pleasingly informal atmosphere, they serve up modern cuisine marked by the chef's refreshingly individual flair. International influences are seamlessly woven in, achieving fantastic results in dishes such as lahmacun with pulled piglet's tail, and Korean-style fried veal sweetbreads with gochujang. The regional sturgeon "from Marco" is also exceptional, and comes accompanied by a velvety burnt cream and pine oil sauce, along with delicately sour pickled white asparagus. You can opt for a three-, five- or eight-course dinner. A shorter set menu is served at lunchtime on Fridays and Saturdays. Should you wish to stay overnight, individually decorated guestrooms are available in the hotel.