Mühle

Niclas Nussbaumer is the chef at the helm of this fine dining restaurant in the small boutique hotel of the same name, which boasts a pleasant location slightly off the beaten track. His style draws on the foundations of classic French cuisine, while incorporating modern, innovative elements. He skilfully showcases first-rate seasonal ingredients, which he is keen to source from the region, impressing with his ability to combine flavours and textures and create clever contrasts. Subtle Asian influences are thrown in here and there, as seen in the grilled monkfish with yuzu kosho and tomato. Another standout is the Black Forest Cherry – a delightful reimagining of the classic local dessert. If you wish, you can extend the set menu to include a cheese course. Harmonious beverage pairings. The friendly and pleasingly personalised service comes courtesy of a front-of-house team led by the charming Lea Rupp – the chefs also come out to talk diners through the dishes. Tip: Why not stay overnight in one of the tastefully done out guestrooms in this picture-perfect building dating back to 1603?