Gasthaus Rottner has been a favourite destination for day trippers and lovers of Franconian cuisine for centuries. Fresh wild game, Franconian farm asparagus and vegetables from the Franconian "Knoblauchsland" as well as herbs from their own garden form the basis for the refined yet down-to-earth cuisine of Stefan Rottner & Valentin Rottner.

The chef serves classic specialities with a touch of French haute cuisine: from crustacean soup to venison or beef loin, which is carved at the table with hand-scraped spaetzle and cranberries, the menu offers something for gourmets and lovers of hearty dishes.

Most of the game comes from the restaurant's own hunt, as junior Valentin Rottner has inherited his grandfather's passion for hunting. "From nose to tail" has always been practised here - so in summer, Stefan Rottner's favourite dish is veal head strudel with potato salad. But vegetarians and vegans will also find high-quality dishes at Rottner - for example mushrooms / spinach leaves / rosemary potatoes / fennel with tofu or goat's cheese.