This converted farmstead, which is over 250 years old, has been given a new lease of life courtesy of an upscale, modern makeover, without any of its original character being lost in the process. A laid-back, relaxed atmosphere reigns in the elegant, clean-lined restaurant housed in what was once the cowshed. The beautiful brick cross-vaulted ceiling lends a special quality to the space. The open kitchen is visible from a few of the tables. True to the motto "Vive la Hoamat" (regional soul, French craft), the seasonal set menu comprising four or six courses showcases many regional ingredients and a classic, French foundation. Meticulously prepared dishes such as "eel, beetroot, raspberry" or "quail, broccoli, blueberry" prove to be full of character and finesse. To accompany your food, there are not only wine pairings but also an excellent alcohol-free flight featuring house-made drinks. Or perhaps you would simply prefer a beer from their brewery in Bavaria. The estate is also a popular venue for weddings.