The secluded, quiet location up here at Burg Staufeneck is wonderful, as is the view of Fils Valley. Head to the fine dining restaurant of Burghotel to drink it all in thanks to the large panoramic windows – with a bit of luck, you might even catch a stunning sunset! The dining space is tasteful and elegantly minimalist, the service charming and professional. In the kitchen, the torch has been passed on to the next generation: Markus Waibel (the restaurant's long-time head chef) and Dominik Holl (previously sous-chef) have taken over the reins from Rolf Straubinger and together now form the new head chef duo. Their set menu is inspired by "global influences and modern crossover cuisine". A prime example is the succulent, perfectly poached hake with pearl barley, roasted pine nuts and sautéed baby peas, plus an airy, subtly acidic vin jaune foam and an exquisite, full-bodied fish jus. Four or five courses are served on Wed and Thu, six on Fri and Sat. Service starts at the same time for all diners. Alternatively, try out the traditional Swabian cuisine with international influences served at oifach andersch.