We strive to change our menu frequently, as you should be able to choose from the varied and seasonal offerings of local nature.

Our kitchen attaches particular importance to freshness, and we have put together our dishes for you accordingly.
Whether fresh fish, game or vegetables – the seasonal offer of the local nature determines our menu and combines hearty Bavarian food with nutrition-conscious recipes. We obtain our meat from regional suppliers.

Vegetables like the asparagus grown in the area come from organic farmers and the meat from self-marketing farms. We obtain freshly caught brook trout from Biberbach. If you see goat cheese with wild garlic dressing on the menu, it’s not Greek feta, but cheese made in the neighbouring village of Pilsach.

Almost all the producers of the products that Christa Winkler and her staff work with in the kitchen and that daughter Andrea serves to the guests are thus presented on the menu of the house – a demonstrated relationship of trust between producers and restaurateur.

So that eating does not become a one-sided pleasure, barley juice comes from the own private brewery, which exists since 1826 and in which still today the landlord and brewmaster Josef Winkler brews the beer from conviction and with care after old tradition and modern technology.