What must be one of the smallest fine dining restaurants in the country awaits you at Naturhotel Forsthofgut. With space for just 10 diners and stylish interior design, the place has an air of exclusivity. Michael Helfrich is in charge in the kitchen and builds interesting modern cuisine around the guiding theme of "flavours of the forest". The menu is governed entirely by the season – fermentation and smoking also play a role. There are two set menus to choose from: "Wald" ("Forest") and the vegetarian "Wiese" ("Meadow"). All dishes – Wagyu sirloin slices with Bohemian potato dumplings, grilled asparagus with a Parmesan crust, or vegetable and crackling dumplings with fried pointed cabbage and cider-braised cabbage in beurre blanc – are also available à la carte for maximum flexibility. Service is pleasingly individualised and personal, and the excellent beverage pairings (with or without alcohol) are elegantly presented at your table. The wine list is worth perusing.