Gasthof zum Ochsen

The long-established half-timbered inn offers its guests several rooms and traditional dishes. Maultaschen specialties are also prepared in their own kitchen for takeaway.

The grand red inn is brought to life by the Thoma family. They serve seasonal specialties from Baden and the Black Forest. In summer, enjoy it on the terrace with wicker furniture.

Barbara and Christoph Jenzer are running the stately hotel in its third generation. In keeping with this traditional house, Chef Dominic Meier offers classic cuisine heavily oriented toward regional ingredients on both the regular menu and the monthly rotating evening menu. The Jenzers also run a butcher shop next door. It comes as no surprise that the kitchen traditionally sends out a meat platter as a welcome gesture—this time featuring terrine, venison tartare, cured pork, and pastrami; vegetarians can enjoy chard served over horseradish foam with apple. Another classic is the pea salad, known as “Gsunds us em Garte” (healthy from the garden), served with croutons, bacon, and a decidedly balsamic-flavored dressing. The milk veal cordon bleu is tender and juicy, stuffed with wild garlic, Jumi raclette cheese, and the Jenzers’ own farm-smoked ham, served alongside seasonal vegetables and wonderfully crisp Belgian fries. For those less inclined toward meat, the wild-caught cod features a panko, fig, and mustard butter crust, accompanied by an absinthe cream sauce, a celery preparation, and boiled potatoes. To finish, diners can opt for a very traditional mille-feuille topped with almonds, torched double cream, and caramel ice cream finished with fleur de sel.

Not far from Ulm, a detour off the A8 to the village of Berghülen is recommended. Here, guests have been pampered since 1768 and are now being served by the tenth generation – traditional, down-to-earth, Swabian, and excellent!