Back to the roots and thereby exceed the expectations of the guests: That is the motto of our chef Thomas Rieger. His enthusiasm for cooking knows no bounds.

Simply cooking without any bells and whistles: That is the credo of our chef Marco Petig. His favorite dish is stewed cucumber from Havel region. His secret passion are dips.

When it comes to food, it becomes clear: Chef Ralph Gelder has shaped the Upper Franconian cooking scene for over twenty years. His hobby are venison specialties.