Gasthof Hirsch

This is a warm, woody tavern in the old-school mould, with black-and-white photos on the walls, soft lamplight and cheek-by-jowl tables. The kitchen reels out Badisch and Swabian soul food, from spinach Knödel (dumplings) to venison goulash with Spätzle (eggy pasta), matched with Pinot and Riesling wines from the region.