Hotel Zum Schiff

Arriving in Salem, guests reach the hotel by direct train on the Bodensee circular railway, a short ride from the wider lake district. Run by three sisters, Annette, Christine and Alexandra Reck, the house pairs 25 rooms and two apartments with a kitchen turning out fresh, seasonal, regional plates in three dining rooms and a garden terrace. Alexandra Reck trained at the Colombi Hotel in Freiburg and under three-star chef Dieter Müller before taking over here. Her cooking has earned a Michelin Bib Gourmand and a Slow Food mention. Rooms run from a compact standard of around 23 to 25 m² up to a two-storey apartment of roughly 55 m², with parquet or stone floors and heated towel rails throughout; none permit smoking. The Salemer Stube keeps its baroque stucco ceiling and old beech parquet, a legacy of sculptor Joseph Anton Feuchtmayer's work at nearby Kloster Salem. It is a compact stay, and a quiet one. Check-in runs from 3pm, check-out by 11am.