Hirschen

What is it that draws legions of visitors from near and far to this tranquil village in Markgräflerland? Douce Steiner and Udo Weiler's hotel-restaurant is housed in a picture-perfect building that dates back over 500 years. In the charming, elegant interior, windows allow a glimpse into the kitchen – there, the chefs can be seen creating a six-course set menu that takes its cue from the seasons, draws on classic French influences and incorporates regional produce. There are also additional dishes to expand or substitute, such as marinated calf's head, glazed heart sweetbreads and langoustine with sage foam. Contrasts are beautifully balanced: top-quality turbot and Carabinero prawn are elevated by intensively earthy shiitake mushrooms, creamy avocado, fruity mango notes, as well as the interesting aromatics of green almonds and basil. The cherry and savoury dessert demonstrates the team's knack for sparingly applying subtle modern touches. To round off your meal, your espresso is accompanied by little sweet extras. The idyllic courtyard is a lovely spot in which to enjoy an aperitif or digestif. Should you wish to extend your stay, very tasteful guestrooms are available.