Halbedel's Gasthaus

Here, amid many nostalgic souvenirs and antique tables and chairs, the courtly owners will welcome you to their turn-of-the-20th-century villa. The kitchen prides itself on using mostly German-grown produce. The chefs are true artists, using ingredients of superlative quality to create harmonious flavors and textures. Some of the dishes will be familiar; others are imaginative inventions. Perhaps the most experimental dish on the menu is pigeon with a dark chocolate and chili sauce. In spite of the sound of it, it is a great flavor to many gourmets. Also reaching heights of culinary bliss is the goose liver with a brioche that's accompanied by apples and a passion fruit sauce. Lobster tartare appears delectably with avocados and mangoes. We are also impressed with the turbot with fresh artichokes and morels.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.