This compact restaurant has the potential to become a firm favourite – so be sure to book! It is somewhat tucked away, but the effort to get there pays dividends, which is down to Nora Breyer and Sebastian Kauper (both trained chefs) and the setting of the Kapellenhof, which dates back over 300 years. Working together here as a well-oiled machine, this affable couple has created an extremely warm and welcoming atmosphere under the gable roof. Your hostess provides friendly service and will also be able to recommend some excellent wines. In his modern, seasonal cuisine, Sebastian Kauper uses only select ingredients. With careful consideration and a deft touch, he marries, for example, a butter-soft piece of Soonwald venison loin with beetroot baked on sea salt, black walnut and cold-stirred cranberries, as well as an aromatic jus. A few heirloom vegetables are grown in the restaurant's own garden. Tip: the beautifully landscaped roof terrace! It's also worth asking about the "Late Lunch" dates (Sun and public holidays from 2pm).