At Grenzhof, chef Sebastian Andrée and his team serve up modern cuisine that has a sharp focus on the seasons and their produce. In nice weather, the Kastanienhof is an absolutely idyllic place; on less clement days and in winter, the Gutsstube with its rural-style decor is a welcoming setting. At lunchtime only a lunch buffet and short set menu. For overnight stays, there are pretty, cosy country house-style and themed guestrooms.