A guarantee of tradition and hospitality, Traube in Eichelberg has been synonymous with cozy gastronomy in the Löwensteiner Mountains since 1853. Known for its regional and national cuisine, Traube has gained fame far beyond the Weinsberger Valley. The family tradition is now carried on by Martin Frisch and his wife Ute in the 6th generation. The trained butcher and cook, along with his wife, also a trained cook, worked together at the Hilton Hotel in Mainz and the Steigenberger Hotel Belvedere in Switzerland before taking over the business from Herbert and Dorothea Frisch in 1998. The menu features a variety of delicious dishes, including game specialties from local forests, fresh fish dishes, vegetarian options, and hearty cuisine. A large selection of fine wines, including those from their own vineyard, and beers complete the ensemble, allowing guests to forget their daily routine in the cozy atmosphere of the house. In 1999, the dining room with 47 seats was completely renovated, and this year the adjoining room, which can be used for celebrations of up to 50 people, was also updated. Overall, it is a traditional inn that meets all requirements and warmly welcomes guests.