Chef-owner Franz Kresser serves hearty dishes typical of the region in his ground floor restaurant in the Hotel Blaue Traube. The menu offers a large selection of succulent main dishes made from pork, beef, and veal (€12.30-17.80); fresh fish from the nearby Bodensee (€13.80); six kinds of traditional Swabian specialties (€6.50-8.50); and a dessert “from grandmother’s cookbook,” apple-Spätzle with cinnamon-toasted hazelnuts, vanilla ice cream, and whipped cream (€4.90). Several good regional wines are priced at €3.90-4.80 for a 1/4-liter glass, and oenophiles can inquire about wine-tasting in the owner’s cellar.
Contact: Hotel Blaue Traube Zunfthausgasse 10, 88239 Wangen im Allgäu, tel. +49/7522-6627, fax 6620
Rating: Quality 15/20, value 15/20
