Pinus im Seegut

Here at the Seegut Zeppelin hotel restaurant, the dedicated team led by executive chef Philipp Heid and head chef Michel Müller presents a laid-back sharing concept featuring light, modern fare. Mouthwatering examples include buckwheat spaetzle with Heggelbach cheese, kale and buttered breadcrumbs, or smoked beetroot with Alb-Leisa lentils, herb cream, and caraway. The menu is predominantly vegetarian, but there are also meat options. There's no traditional menu progression, so feel free to order as you please – although sharing is encouraged, it isn't mandatory. The dishes are arranged according to their flavour profiles, eg fruity, spicy, with roasted notes, earthy, plant-forward… There is an extensive selection of alcohol-free alternatives alongside fine wines. The decor is contemporary and upscale, but the atmosphere is comfortably relaxed. They also have a terrace overlooking the lake and the Alps.