Leg of lamb with roast potatoes and chanterelles for me; courgette carpaccio and tomato soup for David. The latter was devoured too quickly for me to photograph: each roasted tomato (which the chef later explained were marinaded and slow-baked overnight) was a bombshell of flavor. My bed of tubers and mushrooms was perfect; the meat was tough and the glaze too heavily salted for my taste; it's possible Haxe is not my thing.
The simple interior was brightened by chunky dishware from a local potter, and made airy thanks to the open timber roof. Buthmann says majority of the ingredients he uses come from a 100 kilometer radius. Indeed, when we inquired as to the provenance of the quince liquer on display, the friendly waitress pointed us down the road to the Linumer Landhof, just down the main village road.
The shop was a treasure chest of local jams, honeys, juices and more. Who knew yarrow syrup (Schafgarbe) could be so refreshing? Or that we, upon sampling glasses of Boskoop, Jonasgold, and pear juice poured by the friendly owner, would select a bottle of Elstar apple juice as our favorite? Their whole range of syrups, juices, and more is through their online shop. For those of you endowed with fruit trees, know that your bounty can be turned to juice at their juice press from the end of August.
We finished with a quick peek at the nature reserve next door. In the summer, it's very quiet, but come October, the skies fill with storks.