DIE GOURMET STUBE im Gasthaus Hummel

Die Gourmet Stube is the fine‑dining restaurant inside the family‑run Gasthaus Hummel. The house dates back 300 years, has belonged to the Hummel family for over 110 years and evolved from a butcher’s business into an increasingly refined dining offer. The team prioritises locally produced ingredients and sources wines and spirits preferentially from the Lake Constance (Bodensee) region; the restaurant has held a Michelin star since 2022 and received Gault&Millau honours and listings in Der Feinschmecker, Schlemmeratlas, the Varta guide and Falstaff. Committed owners oversee both dining and hospitality, and additional guest rooms are available on site. Two distinct dining spaces accommodate different occasions: the intimate, carefully curated Gourmet Stube with meticulous attention to detail and a curated wine list for a refined atmosphere, and the traditional "Alte Saal," a rustic, convivial room popular for celebrations that opens onto a summer terrace. Cuisine combines refined, seasonal market cooking with deep regional roots, favouring local producers while integrating global influences; classical technique is paired with modern touches introduced by kitchen master Michael Brettner, who trained in several starred restaurants. Guests are asked to notify the team of allergies and intolerances; a vegetarian alternative is available and vegan menus are not offered. Stefan Hummel is Head Chef. Specialties include Geschmorter Ochsenbraten (braised ox roast), Reiberknödel (potato dumplings), Kalbsrücken with truffle sauce, Winterkabeljau "Skrei" with kohlrabi spaghetti and Wildschweinbraten (wild boar roast).