Gasthaus zum Sünfzen

Gasthaus zum Sünfzen Review

This ancient inn was serving warm meals to the patricians, officials, merchants, and other good burghers of Lindau back in the 14th century. The current chef insists on using fresh ingredients preferably from the region, such as fish from the lake in season, venison from the mountains, and apples—pressed to juice or distilled to schnapps—from his own orchard. Try the herb-flavored Maultaschen (large ravioli), the excellent Felchen (whitefish) fillet in wine sauce, or the peppery Schübling sausage.