The head of the house, Dagmar Mattes-Racciatti, cooks herself in the Klosterschänke. The menu mainly features fresh produce and seasonal highlights like zander fillet on asparagus stew with wild garlic risotto and strawberries.
In addition to seasonal and regional dishes, guests enjoy the typical Italian dishes, such as slices of Venetian veal liver in balsamic sauce with braised onions and homemade noodles.
The main focus of the wine list is on regional "Badischer Wein" and well-known Italian wines.
