Fodor's Expert Review Landgasthaus zur Linde

Guests have been welcomed here for more than 350 years, but the comforts inside the inn's old walls are contemporary, if simple. The kitchen creates splendid trout specialties and plays up seasonal dishes, such as asparagus in May and June and mushrooms from the valley in autumn. The terrace is a favorite for hikers passing through, as are the various snacks.