Developed by proprietor Philipp Hütthaler from a farm shop into a restaurant, this farmstead dating back to the 18C is truly special. The impressive four-sided courtyard, complex complete with stables and a more mindful model of livestock breeding, enjoys a peaceful setting surrounded by pastures and meadows. Inside, the decor is chic and modern; the charming courtyard terrace shaded by a beautiful wingnut tree is idyllic. In the kitchen, chef-owner Philipp Hütthaler whips up an appealing blend of regional, seasonal and international influences, such as Duroc pork offal ragout with Serviettenschnitte (sliced bread dumplings) or medium-rare saddle of lamb with crispy wontons. At lunchtime, the restaurant serves a good-value short set menu, and a more extensive menu in the evening, plus an excellent à la carte selection featuring classic dishes. Tip: The farm shop sells meat, cold cuts and more to enjoy at home. In the former stables, a spacious hall with a vaulted ceiling is ideal for larger parties.