Market-fresh and regional. The vegan restaurant with upscale cuisine has new delicacies in store every month. We were particularly surprised by the combination of salty and sweet, e.g. celery soup with strawberry sorbet. The service is very attentive, the ambience very cosy. Tobias Hoesli, the chef and host, is very close to his guests, on the one hand through the open kitchen and his personal farewell. It's a bit of a shame to bet on Nespresso coffee.
My Tip: 6- or 8-course menu with wine accompaniment