The Kavaliersbau (squire's lodge) of Hohenheim Castle, in a quiet location outside the city, is a haven for the discerning foodie. This is thanks in no small part to Stefan Gschwendtner, who moves with the times in his bold, precisely crafted, very intelligently structured dishes, without ever succumbing to fleeting culinary trends. His distinctive style shines through in creations such as "matjes-style lake trout, cucumber, wild garlic, crème fraîche" and "veal sweetbreads from Provence, Filderkraut cabbage, mushrooms, apple". The set menu comprises seven courses. On Mondays, Thursdays and Sundays, a shorter version with five courses can be ordered in advance. First-rate service comes courtesy of a friendly and highly adept front-of-house team armed with astute wine recommendations. Alcohol-free pairings are also available to accompany the set menu. In summer, this elegant restaurant expands onto the wonderful terrace.