Accessible via a narrow driveway, this country house complete with stables and paddocks is in a truly idyllic location surrounded by woods and meadows. The cuisine, served à la carte or in the form of a set menu, is seasonal and regional. Head chef Patrick Faist and sous-chef Michael Stoehr succeed in creating refined dishes based on truly original ideas. Take, for instance, the charcoal-grilled catfish: crisp on the outside, wonderfully succulent inside, and harmonising beautifully with aromatic oven-baked pointed cabbage with subtle roasted notes and savoury melted lardo. The bright acidity of an apple-must beurre blanc adds an intriguing counterpoint. The food is presented on handcrafted ceramics. Restaurant manager and sommelier Birgit Preschan hosts with charm and expertise – her calm demeanour is particularly pleasing. She is supported by the chefs, who serve their dishes themselves. Everything runs seamlessly, a true team effort. The wine recommendations are always spot on. Given the beautiful setting, tables on the terrace are coveted – especially in summer.