They were successfully responsible for the gourmet restaurant in the "BollAnts Spa im Park" hotel for many years: he as head chef and she as service manager. Now Philipp and Petra Helzle have taken the plunge into self-employment and opened their first restaurant in a secularized chapel. An architectural gem from the 15th century with a special flair in a unique setting, which also houses a small brewery. An ideal stage for Philipp Helzle's cuisine, which skilfully straddles the line between gourmet staging and home-style cooking. Unagitated sophistication, embedded in precision craftsmanship and aromatic balance, inspired by regional, seasonal and international accents. The kitchen classically arranges its Cesar & Morian salad with roasted nuts, croutons and citrus dressing, while the beef broth is topped with eggnog, ravioli and root vegetables. The marinated slices of roast beef with artichokes, pearl onions
artichokes, pearl onions and parmesan, a well thought-out arrangement with different aromatic subtleties ranging from slightly bitter to delicately creamy. It's hard to go past the Wiener Schnitzel, as Philipp Helzle serves the thin veal, perfectly wrapped in airy breadcrumbs, with his handmade Cesar & Morian fries, which taste wonderfully of fresh potatoes. Would you prefer the wonderfully juicy and flavorful coq au vin of corn-fed chicken comme il faut, or the tender saddle of venison medallion with homemade herb dumplings? Everything simply tastes really good at Philipp and Petra Helzle, who look after their guests attentively and warmly with their team.
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