ArchitectureThe main house, which began in the late 18th century, has been continuously expanded and renovated. Today it houses 25 rooms as well as various restaurant rooms. In the summer of 2020, the six new "feel-good lofts" were built as tiny houses in the garden. These were made by a local carpenter. No glue was used and beech wood dowels were used instead. The wood came from Austria, and is 100% natural and sustainable, and has not been treated in any way.

FoodThe restaurant is the culinary heart of the hotel. Here, guests are pampered with carefully selected, innovative dishes and drinks. They are prepared by the chef Pascal Gens and his team. The best, seasonal products of the region are used, some come from the Vilstal gourmet garden. On hot days, the gourmet garden is open to guests so that they can feast and enjoy between raised beds with flowers, salads and herbs in the middle of nature. The kitchen of the Gasthof zur Post wants to stand out from the culinary point of view, which is why the kitchen team can let their creativity run wild. In addition to traditional dishes such as roast pork, the "Post Kulinarium" restaurant has long been known for more unusual dishes, such as "braised ox cheek with potato and celery puree, with grilled young leek and sautéed oyster mushrooms". Of course, vegetarians and Vegans with lovingly cooked herbal dishes get their money's worth. The kitchen team is happy to take food intolerances into account. The chef's hobby is the "live cuisine", where guests can take a look into the kitchen a creative 5-course menu, in which the chef can watch the fingers. The breakfast concept is that only what is actually eaten is prepared. So delicious, topped border is served according to the wishes of the guests, such as with homemade salmon or roast beef, also vegetarian with tomato and grilled courgette rf a hearty breakfast should not be missing a freshly prepared scrambled or fried egg from the neighboring mead farm. The secret of the tasty kitchens lies in the fact that the kitchen team is closely integrated into the network of local producers, because, in their opinion, real hospitality can only succeed if everyone on site helps out and knows each other. The team is particularly proud of various awards such as “Excellent Bavarian Cuisine” and the “Star of Hospitality”. The hosts' green thread runs through the kitchen as well: Whenever possible, short transport routes, seasonality, environmentally and species-appropriate production and animal welfare are taken into account. For this reason, only meat and fish with the animal welfare label 1 or higher are used. There are no additives or flavor enhancers at all. Various QR codes in the menu explain how important this topic is for the inn.

SocialThe most valuable thing for the hosts are the staff. For this reason, they and their creativity are encouraged, whether with courses or when implementing their ideas. In addition, they are always involved in major decisions. The hosts are active members of the Deer Forest Nature Park, which supports a wide variety of projects.

EnvironmentHeike and Hauke have paid attention to many details in order to give sustainability an ever greater place in the everyday life of the hotel: From replacing the dishwasher with a new dosing system, which saves water, energy and cleaning agents, to complete LED lighting throughout the hotel. Proper waste separation is also a matter of course.