Mod by Sven Nöthel

This really is a remarkable place! Sven Nöthel runs his sleekly designed restaurant in a lovingly converted cowshed surrounded by verdant countryside. A high-calibre, tasteful aesthetic and top-tier cooking harmonise perfectly here with a relaxed, welcoming atmosphere. The culinary style is modern, seasonal and pleasingly stripped back. A commitment to showcasing fabulous ingredients shines through in dishes such as "monkfish cheeks, black pear, bacon, bean, green spelt" or "48hr-cooked veal Tafelspitz, pointed cabbage, beetroot, apple, horseradish" – intentionally bringing a touch of rustic simplicity to what is otherwise sophisticated cuisine. There are two set menus: "Beete & Bauer" (beet & farmer) and the vegetarian "Acker & Saat" (field & seed), as well as à la carte dishes. The open kitchen allows diners to feel like part of the action. Service is highly attentive, with the chefs themselves serving and explaining the dishes. Tip: Those seeking a quieter setting should ask for a table in the Wine Room. There is also a pretty terrace. The property is home to an event venue and the restaurant Freya, which serves hearty regional fare.