Hans-Harald Reber presides over the stove at this 19th-century country house, one of Schwäbisch Hall’s Michelin-starred haunts. He puts an imaginative spin on seasonal, regional numbers such as local venison with chanterelles and parsley-root Spätzle (egg noodles), and suckling pig cooked two ways with plum jus and sweet-potato cream. Vegetarians are also well catered for.
Dine in the chestnut-shaded garden in summer.
See the website for details of cookery courses.