The story
In the small village of Nack, directly on the Swiss border, Gasthof zum Kranz has been a destination for those who appreciate genuine hospitality. Gerd Saremba and Manuela Fritz run the inn with a clear philosophy: let the product take centre stage. The atmosphere is modern yet cosy, and the service is warm and attentive.
Gerd Saremba’s cooking is both rooted and open-minded. He combines regional produce with flavours from around the world, a style that earned the Gasthof a Michelin Recommended distinction. The menu changes with the seasons, but examples from the current carte show the range: a tartare of Bodensee saibling with buttermilk and spice foam, or an oriental lamb variation with aubergine bulgur and spiced yoghurt. A vegan sweet potato dish with Ras el-Hanout and hummus proves that the kitchen is equally skilled with plant-based ingredients.
The emphasis is on clear, honest flavours. Dishes such as veal steak with morels and cognac cream sauce, or wild boar ham that is house-smoked, reflect a commitment to quality. The kitchen also offers vegetarian and vegan options, all prepared with the same precision. The wine list, though not detailed on the website, is described as excellent, and the entire experience is one of understated elegance.
Gasthof zum Kranz is open Thursday through Monday, with a midday and evening service. It is a place where tradition and modernity meet without fuss – simply good food, thoughtfully made.
Recognition
Ambience
Details
Location
