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An old farmhouse with views of Lake Constance sets the scene for this regional restaurant, where heavy timber and clean-lined design share the room without fighting about it. The cooking runs modern with a firm regional footing, from veal cordon bleu to porcini tortelloni, and the menu scales from a weekday business lunch up to a five-course evening affair. In summer, the terrace makes the view the whole point.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Veal cordon bleu
“On the menu, you will find veal cordon bleu, as well as beef tenderloin and brasato with potato, cauliflower, parsnip and XO, or even porcini tortelloni.”
Michelin Guide -
Beef tenderloin
“On the menu, you will find veal cordon bleu, as well as beef tenderloin and brasato with potato, cauliflower, parsnip and XO, or even porcini tortelloni.”
Michelin Guide -
Porcini tortelloni
“On the menu, you will find veal cordon bleu, as well as beef tenderloin and brasato with potato, cauliflower, parsnip and XO, or even porcini tortelloni.”
Michelin Guide -
Brasato
“On the menu, you will find veal cordon bleu, as well as beef tenderloin and brasato with potato, cauliflower, parsnip and XO, or even porcini tortelloni.”
Michelin Guide
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