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The restaurant

Our dishes are prepared fresh and with boundless passion by our head chef.

Fish and other specialities

With us pleasure starts early in the morning: With our lavish and varied buffet breakfast you can charge your batteries at the start of the day and not do without anything. Savour our culinary delights in a tasteful ambience.

With such a plentiful supply on hand, fantastic fresh fish doesn’t have far to travel: Lake Constance, with a water volume of 54 billion cubic metres, is home to around 35 species of the finest edible fish. And in a lakeside hotel what could be more fitting than à la carte speciality fish dishes - personally prepared by our own chef.

From regional to international specialities, the "Hotel Hansjakob"s fine cuisine will fulfil all of our guests’ aspirations. We also have a children’s menu for our little guests. Ob regionale oder internationale Spezialitäten, die feine Küche im "Hotel Hansjakob" wird allen Ansprüchen seiner Gäste gerecht. Für unsere kleinen Gäste haben wir zusätzlich eine Kinderkarte.

Monday and Tuesday are rest days.


Lake Constance wines - pure pleasure!

Rediscover Hagnau wines...
Enjoy the taste of our wines. Sun-kissed vines and a long tradition of winemaking guarantee the very highest quality standards.

Hagnau Winemakers’ Association

"Life is a pitcher full of possibilities, every day is a glass that we can fill and every moment a small sip that we must enjoy."

Jochen Mariss


A hotel recipe

Red wine risotto with fried strips of powan

One clove of garlic
Two fillets of Lake Constance powan (around 400g)
Three hundred grammes of risotto rice
1/4 litre of Hagnauer Spätburgunder red wine
Two tablespoons of olive oil
3/4 of a litre of stock
Salt and pepper
50 grammes of onion

Peel the onions and garlic and finely chop both. Heat 1 tbsp of olive oil in a pan and sautée the onion and garlic until they become translucent.

Add the rice and briefly sweat the rice until it is also translucent. Deglaze with the red wine and allow it to be largely absorbed. Gradually add the stock, ensuring that the rice is always covered with liquid, and cook the risotto for 12-15 minutes. Add salt and pepper and remove the pan from the stove.

Cut the powan fillets into approximately 3 cm wide strips and season with salt and pepper. Heat the rest of the olive oil in the pan and fry the fish on both sides.

Arrange the risotto on warmed plates and place the fried fish strips on top.