Marco Schneider

The path to becoming a chef was a circuitous one. It was only after graduating from high school and completing a bachelor's degree in theater, media and music studies that he began training as a chef. This was followed by stints at the Michelin-starred restaurant "Schloss Neuweier" in Baden-Baden, the "Hotel Felix" in Cambridge and with the Japanese celebrity chef Nobu Matsuhisha in Berkeley Street London.

The concept of thematically composed menus with Asian aromas developed during the years as owner of the “Weinstube Drei Kronen” Bad Windsheim and has already led to several awards there, including in the “Guide Michelin”, “Falstaff”, “Gusto Gourmet Guide” and “Slow Food Gourmet Guide”.

Sylvia Schneider

The heart and soul of the restaurant. The trained hotel manager is not only the boss's mother, but the mother of all the guests. Always warm, always friendly and even in stressful situations with the same smile on her face. With her, all guests can be sure that they are treated equally and looked after. Because the feeling of well-being in the restaurant begins with the greeting and does not end until the farewell.