We call it the "Three-Quarter" board because it is rather more than a classic half-board: in the morning, a lovingly composed breakfast buffet; at midday, a light snack buffet with a salad-and-soup bar; in the evening, a served three-course menu — vegetarian on three weekdays, with fish or meat alternating in the main course on the others. A cheese plate to round things off, if you'd like one. Most Friday evenings, the kitchen team puts together a special five-course slow-food menu. Of course, we accommodate individual dietary preferences such as vegetarian (with or without fish). Strictly vegan dining isn't possible within our concept, unfortunately. Please let us know about any genuine allergies or intolerances when you book.

An overnight stay with breakfast only is also possible — and the midday snack is included in that as well.

Experience an innovative low-carb cuisine that stimulates your metabolism and supports fat burning — without going without. In place of bread and heavy sides, you'll find plenty of fresh vegetables, crisp salads, fruit in moderation, and always a portion of high-quality protein.

Choose between two intensity levels, and add intermittent fasting alongside if you wish, for even better results. "Schlanke Tanne" means gaining culinary joy — without deprivation, but with pleasure and renewed vitality.

A guest once asked us, "Is this something esoteric?" Not at all. The Planetary Health Diet is the outcome of a study by the international EAT-Lancet Commission, addressing one question: how must our food be composed so that 10 billion people can be fed healthily AND our planet stays — and becomes — healthy?

It addresses, for instance, the idea that one needn't go vegan, but should consciously consume less animal-based food. And when one does eat animal foods, they should be raised under organic farming. Plant-based foods, naturally, take the largest role. The study even gives concrete daily recommendations for how much of what to eat. Red meat, for example: 14 g a day, or about 100 g a week. Poultry: 29 g a day, around 200 g a week. And that is how we work our way through the Tannerhof menu. Not anxiously, not dogmatically, but as a guide.

Why does this study speak to us? Because it is very concrete and well grounded. Because it is undogmatic. And because it leaves room for individual interpretation — and for pleasure. That, above all, is what eating at the Tannerhof is about.

Just one step away: book your stay and savour the pleasures of regional, seasonal organic cuisine.