Landhotel Bodensee

Really tasty food, and the service was friendly.

Excellent.

The service made the evening: professional, quick, attentive, and friendly, without hovering or rushing us. At the Landhotel Restaurant Bodensee in Konstanz-Wallhausen, the cooking moves comfortably between hearty classics and more modern flavors, and the plates look considered without feeling fussy. The pike-perch with fried black pudding was an unusual combination that worked beautifully. The fish was browned and juicy, while the black pudding brought a savory, spiced depth. Creamed savoy cabbage and crispy onions rounded it out with soft and crunchy textures. The halibut with red prawn was a more contemporary dish, with pak choi, shiitake, sweet potato purée, and miso hollandaise. It was creamy and flavorful without being too much, and the browned prawn added a nice roasted crunch. The crispy eggplant, served with the same miso hollandaise, felt like a proper vegetarian main, with depth from the mushrooms and pak choi as well as a crisp coating. For starters, the leaf salad and lamb’s lettuce were fresh and crisp, dressed with either seeds, nuts, and house dressing or bacon and cranberry dressing. The truffled Parmesan soup was creamy and velvety, topped with airy foam. The truffle stayed subtle, leaving a warm, nutty Parmesan flavor and a pleasant aftertaste. It came with crisp pastry and made us want more. The soup is mentioned twice in the menu experience, but it was good enough to remember. The presentation was modern, on large white platters, with the components neatly placed. The food felt carefully made, from familiar comfort dishes to the umami-rich fish and eggplant plates. This is somewhere to visit for what’s on the plate, as well as for the Lake Constance view.

The generous breakfast on the sunny terrace is a lovely way to end a stay here, and the owner’s daughter makes sure we have everything we need, including our favorite pretzels. We enjoy staying overnight after dinner, too. We’ve been coming to Landhotel Bodensee near Wallhausen for years, and it remains one of our favorite food experiences in the region. Chef Wussow’s training at Traube Tonbach shows in the creative combinations and memorable sauces. The homemade salad dressing is delicious, and sold at a fair price. We’ve enjoyed visits in asparagus season and late autumn alike, without being disappointed. Fresh fish, tender meat, beautifully presented starters, and wonderful desserts all make this a place where you’d otherwise have to travel far for such a meal. The wine list suits both connoisseurs and casual drinkers. We especially like the Pinot Blanc from the Kress winery, which goes well with many dishes. The well-trained staff and attentive owner add a lot to the experience, even on cooler weekends outside boating season. Mercedes might say, “The best or nothing,” and here they mean it.