Keidenzeller Hof

Set in a small village, this former farmhouse has been given a fabulous facelift that retains much of its original character while introducing modern details. Wood and stone features blend tastefully and elegantly to create a chic, stylish interior. Chef-patron Martin Grimmer proposes a creative seasonal set menu (a vegetarian version can be ordered in advance). His cooking involves original ideas and subtle combinations – the appetisers, too, hit the mark. His charming wife Vera, who presides front of house, is on hand to propose excellent wine or alcohol-free drink pairings. On Saturdays you can come for theGourmet Lunch. Tip: The spice bread that they bake in-house is also available to buy as a baking mix to take home with you. The barn is an ideal party venue. If you can't find a parking space at the restaurant, head for the meadow located about 200m away.

• A former farmhouse renovated into a tight, contemporary dining room built around wood and stone
• One changing seasonal menu, plus a vegetarian version that can be ordered in advance
• Strong beverage matching, including alcohol-free pairings, and the signature in-house spice bread sold to take home

• House-baked spice bread (also sold as a take-home baking mix)
• Beef paired with crème fraîche and capers
• Trout served with sauerkraut
• Chanterelles in a pasta course, with cherry
• Hazelnut and blueberry as a dessert pairing

Creative seasonal set menus in a modernised farmhouse, with a vegetarian version available by pre-order. Typical menu pricing sits around €95 to €140, with a Saturday gourmet lunch service.