Hotel Zur Post. The best fine dining place in the "heart of Lam." I just came back home to the Silicon Valley after my 2 weeks business trip from Germany. As a travelling journeyman, I had a wonderful experience with my visit to the iconic places and majestic landmarks in the heart of Bavaria, But the best experience I have, is meeting the local folks, get to know the signature food and the local beer. One of my goals when I travel and visit a new places, it is my personal mission is to sample and taste local signature dish best served in town (food, drinks and places - tied together). , and after a few stops at restaurants - I had my favorite choice, it's the "Schweinebraten" (roasted pork) Benchmarking - The best among the best! From five different locations and restaurants, (Hotel Fruechtl, Munich Airport, Company dinner in Zandt, Hollenstein see restaurant, and Hotel Zur Post) I ordered the same menu and signature dish and have the joy of conducting the taste test and I would call it - "benchmarking". In a simple layman's term , it's basically a process of comparing the best among the best using analytical tools ,but for food tasting , I had to rely on my palate test buds. The clear winner: Hotel Zur Post Hotel Zur Post is very convenient to find and surrounded with the breathtaking backdrop of the Bavarian forest and down the hills, the village of Lam, The food is traditionally German, specifically Bavarian or South German. We had an assortment of dishes, including a very nice salad as a starter, and then comes the "Schweinebraten" (roasted pork) with potato dumplings and a very mild saurekraut that was to die for. The dessert was fantastic, I just couldn't remember the name but the taste was heavenly - and it was served with a creamy white vanilla sauce, we enjoyed the signature dishes with two mugs of Osser beer. The atmosphere was very nice, the host family was friendly. The price was very reasonable, given that the food was absolutely delicious. Hotel Zur Post. The best fine dining place in the "heart of Lam." Mike Manansala Freelance journalist , US Press Association read more