Elegant dress is not out of place and quiet conversations are the rule in this high-class restaurant, where Stefan Lenz and his creative team have been awarded 15 Gault Millau points and a Michelin star. Freshly picked herbs from the garden accompany almost every dish, from soup to sorbet, and dishes could scarce be more imaginative—roasted goose liver with mango ravioli and a reduction of cacao, for example. Local game is a passion, and food and wine are presented by
well-trained, white-gloved staff in one of the four cozy parlors that make up the Kupferstube. From noon to 7 pm a smaller menu is available.