Our menu for perusal

Dessertkarte Sommer
Our summer dessert menu for perusal

Dessertkarte Winter
Our winter dessert menu for perusal
The secret of our tasty, wholesome and healthy cuisine is the accentuation of the natural, quintessential flavour of the food. Condiments, spices and herbs serve to fully accentuate this characteristic flavour that every food holds within it, and to combine dishes to create a harmonious composition. Under this guiding principle we offer you fine and honest Swabian/Badenese cuisine - although we don't shy away from looking further afield and spoiling you with all kinds of international specialities. Take a look at our daily menu and our seasonal selections.

Tasty and healthy ingredients with reliable freshness are the first and most important criteria. We prefer regional produce - where possible from controlled organic sources. Be it vegetables, meat or fish - only foods that have time to ripen and mature naturally,¬ and ¬arrive fresh in the kitchen without travelling lengthy distances, possess particularly pronounced flavour of their own and are of top quality.

Our suppliers in the region




Our house offers the perfect ambience for family celebrations or an atmospheric dinner for two. Our house can reflect back on almost 300 years of history as a hotel. Throughout this time, the "Höchsten" has been continuously upgraded and extended. This has resulted in a range of different rooms with contrasting atmospheres:
gaststube   gaststube
The rustic Bauernstube with its wood panelled walls and ceiling, tiled stove and fireside bench is the perfect place for a regulars' table. The initials " I K " in the stove door stand for Ignaz Kleemann, who acquired the "Höchsten" 160 years ago, and they reveal just who left their traditional, cosy signature in this small parlour with its 30 seats.
  The Seeblick room - with its 40 seats - is connected with the Bauernstube, although it has a contrasting, light-flooded appeal. The large panoramic windows provide a clear view of Lake Constance, the Gehrenberg mountain, and far into the eastern Alps in fine weather.
  gaststube   gaststube
  As its name suggests, the Backstube (or bakery) is home to the large wood-burning oven. This cosy parlour can seat 45 guests. Furnished with lots of light wood and corner benches, it has the perfect ambience for the delicious Swabian Dinnete that are baked here every Thursday.
  Zußdorf adjoins the Backstube, although it can be separated off with a partition wall. Zußdorf is then the perfect spot for a private party in select company, offering space for up to 60 people. Bright, with large panoramic windows and light wood, it is a lovely place for an uninterrupted celebration.
  gaststube   gaststube
  Illmensee and Heiligenberg are located in the Tannenhaus - the extension constructed in 2012, for which we received the German national prize for sustainable building. Characterised by modern wooden architecture, acoustic ceilings and oak floors, these rooms are the ideal location for a celebration in an inviting atmosphere. Illmensee and Heiligenberg can be used as a large room with approx. 100 seats, or separately as two rooms - each with approx. 50 seats - through the use of a partition wall.
  The 1st floor of the Tannenhaus is home to Salem, which has space for approx. 30 guests somewhat away from the hustle and bustle. Light fir wood, acoustic ceiling, earthen plaster and oak flooring create a modern, natural atmosphere. The large south-facing glass frontage provides a clear view into the valley, over the lake and the mountains. A worthy room offering peace and a far-reaching view for smaller circles, in which to enjoy culinary delights in style.


Pasture beef - organic delicacy from our own farm


  weiderind   We keep Limousin cattle in the pastures around the mountain guest house for use in our own restaurant. This small cattle breed from the region by the same name, to the west of the French Massif Central, is highly robust and lives all-year-round in the meadows - the easily satisfied animals have access to a shelter for protection against extreme hot or cold weather. Limousin cattle have adapted to the harsh climatic conditions of their region of origin. The animals grow slowly due to year-round pasture grazing with fresh grass and hay - entirely without concentrated feed. This is why the meat gains its exceptional tastiness. It is fine-grained with light marbling and is particularly tender.
  Our own neighbouring organic farm is certified in accordance with NATURLAND, whilst our restaurant is organically certified by the EU (DE-ÖKO-005).


Herbs - a speciality of the house



You will have already noticed that herbs play an important role at the Höchsten. They are indispensable in the kitchen: the herbs from our own organic cultivation* are transformed in the chef's hands into culinary high points. Freshly harvested in summer, frozen or dried in winter.

The essential oils from the natural herbs and spices beguile not only stomachs and noses, they also activate the digestive system and make the food more digestible.

Take a look at the seasonal specialities on our menu and the dates for the herbal gourmet buffet in our calendar.

*controlled: DE-ÖKO-005


Your booking advantage


Have you booked a stay in our house or would you like to book one?

Then don't hesitate, you can cancel your room free of charge up to 48 hours before arrival.

These conditions apply to stays until 23.12.2020.

Tel: +49 (0) 7555 92100

Opening times restaurant

Monday through Sunday
Open from
11:30 am to 4.30 pm and
5 pm approx. 11 pm

Saturday, Sunday and
public holiday from
11 am to 4.30 pm and
5 pm approx. 11 pm

Hot meals are available
Monday – Friday from
11.30 am to approx. 14.30 pm
5 pm to approx. 9 pm
Saturday, Sunday and
public holiday from
11 am to approx. 15.30 pm
5 pm to approx. 9 pm



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