Rebers Pflug

As soon as you enter the restaurant, you will pass the open kitchen, which is sure to whet your appetite. The menu is really wide-ranging, from regional classics such as Tafelspitz (beef boiled in broth) or Rostbraten (roast beef), to the set menu ("Pflüg-Genießer-Menü") comprising three to six courses – these might include cod slices in saffron mussel broth, fennel kimchi, salted lemon and Duroc lardo. There is also a three- or four-course vegetarian tasting menu. And then there are the prized steaks! Naturally, chef-patron Hans-Harald Reber gets his excellent meat from his trusted butcher, who happens to be a second cousin of his. You can soak up the friendly and pleasantly informal atmosphere, safe in the knowledge you will be looked after attentively by the proficient front-of-house team. Plus you have the option of booking one of the comfortable guestrooms.

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