The guests are met at the mill's weir, bench, chair and flowers are carefully and romantically arranged underneath the small roof. A path winds down to the entrance of the former flour mill, a small door within allows the view into the grinding station. "You could bring the mill back to work, that wouldn't even be difficult", Eva Eppard says. The young woman runs one of the best restaurants of the region in the old mill. "Eppard in the 100 Guldennmühle" sets a unique pace in terms of regional cooking and sustainability – and won her a ‘Best Of Wine Tourism’ award from the Great Wine Capitals for sustainability in 2017.