This excellent family business is now run by the fourth generation. Since taking over the reins, Philipp Diergardt has upped the ante – not least thanks to his first-class training –, at a restaurant which was already operating at a high level. He pours passion into his upscale bourgeois dishes, e.g. the pan-fried young piglet blood sausage. Then there is the tasteful country house ambience and attentive service.