Restaurant 1950

This fantastic restaurant is actually housed in what was once a piggery. The attractive modern dining area features high ceilings (the hanging herb boxes are an original detail) and an open kitchen. Here, the chefs whip up a vegetarian set menu, which can be extended to include a meat option if desired. Accompanying the dishes (eg "pumpkin & mirabelle" or "celery & beetroot"), small cards provide information about the ingredients, all of which (except for the salt) are sourced within a 25km radius. Far from run-of-the-mill, this is cuisine driven by original ideas, and consistently ecological and organic. Nothing goes to waste, each ingredient is celebrated in its entirety. There are four individual set menus per year. To pair with your meal, you can choose between wines from Baden and Württemberg or interesting house-made alcohol-free juices. The friendly service team keep things informal. Chef Simon Tress also gets in on the act front of house – he calls the restaurant his "living room", which is in keeping with the pleasingly convivial atmosphere and the fact that there is only space for a maximum of 12 diners. Attractive guestrooms.