Alte Baiz

Alte Baiz is the fine‑dining restaurant inside Landgasthof Grüner Wald, an 18th‑century house acquired in 2013 and reopened in 2018 after extensive renovation. It serves refined gourmet menus and à la carte, stages seasonal tasting and set menus for Valentine’s Day, Easter, Christmas and New Year’s, highlights locally sourced game and regional products, and specifies German‑origin whole goose for group menus. Distinctions include the Michelin Guide, Gault Millau, Falstaff, Der Feinschmecker, Gusto and Schlemmeratlas; the site also contains a Braustüble and an ecologically certified hotel opened in 2024. The dining room sits in a restored country inn with a modern‑traditional interior and an unpretentious, relaxed atmosphere; the property offers a cosy beer garden and a Bar & Lounge with a cigar humidor. Seating forms part of the Landgasthof’s guest areas rather than a separate isolated venue. The kitchen blends creative modern techniques with refined, approachable gehoben‑bürgerliche cuisine, offering multi‑course tasting menus with curated beverage pairings and fish, meat and vegetarian options that emphasise quality seasonal ingredients. Claudio Urru is Head Chef and leads the kitchen team. Specialties include Duroc pork belly, housemade tartare, local venison saddle, flame‑seared yellowtail mackerel, chocolate ganache and seasonal 4‑course tasting menus.