This long-established inn has been run by the same family since 1612 and is now in the capable hands of Alexander Huber. Following a change in concept, the property now comprises two venues: the traditionally Bavarian Wirtshaus Huberwirt and Restaurant Alexander Huber. The latter serves as the fine dining counterpart and a presents a five- or seven-course tasting menu comprising dishes such as turbot with mussel chowder, artichoke, preserved lemon and cured egg yolk, or Pleiskirchen duck – breast and dumpling with shoyu, ginger, salsify and pointed cabbage. A vegetarian set menu is also available if pre-ordered. The cosy dining room has just seven tables – a setup that lends the evening a certain sense of exclusivity. Service is warm, attentive and refreshingly down-to-earth – with excellent wine recommendations by the glass. The restaurant's own cookery school is right next door.