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What is it that draws foodies to this historical inn in a sleepy little wine village? The passion the proprietors bring to serving and cooking for their guests. Steffen Ruggaber devises creative dishes in the form of set menus that are very precise in their craftsmanship, rich in detail and packed with flavour. Top-notch ingredients and not a little effort go into dishes such as fine beef tartare topped with powdered smoked eel and ice cream, served with an aromatic beetroot gel and cauliflower three ways (grated, creamed and pickled) plus a spicy mustard gel and finely acidic oxalis leaves. A special event: every first Friday of the month, the restaurant offers a four-course menu centred on Swabian roast beef. Sonja Ruggaber provides extremely cordial and experienced service. As an alternative to the well-curated selection of exclusively German wines, they also recommend interesting non-alcoholic accompaniments to the set menu. Tip: Good overnight accommodation is also available.