Our Restaurant
Where the guest is still king and the home-baked cake is a poem in tongues. Where sausages are still made and smoked just like in grandma's day. We offer everything the kitchen and cellar have to offer to keep body and soul together.
We offer a variety of vegetarian, fish, roast and meat dishes on our daily menu. However, these always vary according to the season.
We cook almost exclusively without ready-made products and prepare everything fresh as far as possible.
We purchase our schnapps from the Häfner fruit distillery in Igendsdorf in Franconian Switzerland and whisky from Germany's oldest whisky distillery "Blaue Maus".
We get our eggs from the Rieger organic pasture farm in Auerbach.
Fresh Mushrooms
A special speciality are the mushrooms that host Thomas Kopp collects all year round in the woods and meadows and which are immediately processed into delicious mushroom dishes. The mushroom expert is also happy to take guests on his excursions and explain what to look out for when picking mushrooms.
March to May: Pointed and edible morels
June: chanterelles, possibly porcini mushrooms
July to November: mixed mushrooms, porcini mushrooms
December to February: Fresh winter mushrooms
