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In this intimate, low-ceilinged room hung with old prints you expect the old master himself to stride in and give his long locks a shake before tucking into a big platter of “Schäufele,” shoulder of pork with dumplings, or another local favorite. The warm wood, crisp linens, and ceramic-tile stove are especially well suited to a winter meal, as is the heavy, meat-leaning menu, but the half-timbered house draws a big crowd any time of year. Evening reservations are essential if you don't want to wait for a table—though the square out front is a pleasant place to do so.