Gasthof Krone

A delightful inn that fits perfectly into its surroundings. Erik Metzger serves up classic dishes that are replete with harmonious flavour combinations, steering clear of unnecessary frills. The cosy interior has bags of charm with its traditional look, and diners can look forward to attentive service. Host Matthias Gugeler is the welcoming face of the restaurant: his efficient front-of-house team serves with a personal touch and helps you find your way around the wine list. In addition to an extensive à la carte selection, there is a set menu comprising three to six courses vegetarian version available. Tip: The wallet-friendly lunch deal is also very popular.

An inn that stays an inn

Cosy, traditional room and attentive service, the cooking aims for clarity and balance rather than spectacle.

A menu that spans fine dining and Swabia

Formal courses sit next to regional markers like maultäschle and spätzle, treated with the same care as the tasting menu.

A small ritual at the door

The entrance has a historic tabletop that carries the marks left by past guests.

Signature Ingredients

• Tuna and sesame: used with fermented cabbage and citrus perfume for a clean, modern starter.
• Fermented pointed cabbage: brings acidity and crunch, built into fish dishes rather than garnish.
• Oxtail: rolled and sauced with madeira, a classic base with tight finishing.
• Swabian staples: maultäschle and hand-grated spätzle, used with rostbraten and Lemberger sauce.

Overview

• One-star inn cooking in Waldenbuch, classic cuisine built on harmonious combinations and a refusal of unnecessary frills.
• Extensive à la carte alongside a set menu (3 to 6 courses), with a vegetarian version available.

Menu snapshots (examples)

• Tuna with fermented pointed cabbage, bergamot, jalapeno, cucumber, sesame.
• Oxtail roulade with creamed savoy cabbage, potato, egg-yolk gel, madeira foam, shaved truffle.
• Swabian roast beef with onions, Lemberger sauce, maultäschle, hand-grated spätzle.

Practical

• Open for lunch on Fridays and Sundays.
• Historic tabletop in the entrance area.