Fabian Obergfell took over as head chef at Mühle in May 2025. After stints in some top kitchens, most recently as sous-chef at 2-Star Ophelia, in Konstanz, this is his first position as head chef. His is modern cuisine that sticks to the seasons and is presented in the form of a coherent seven-course menu. In addition to international produce, he uses ingredients from the wider region, for instance trout from Albbruck on the Swiss border. The harmonious beverage pairings – either wine or alcohol-free – include some of the restaurant's own creations. The friendly service and relaxed atmosphere in Mühle's lovingly refurbished room are the icing on the cake. Tip: Why not stay overnight in one of the tastefully done out guestrooms in this picture-perfect building dating back to 1603?