- Is it worth going out of your way for?
- Yes, if you want the regional sourcing and kitchen seriousness of a Michelin-recommended restaurant without the formality and higher price of a starred venue. It's a destination for its specific take on Baden farm-to-table dining.
- Who is it for?
- Couples for a date night, diners celebrating an occasion who prefer substance over stiff formality, and anyone who values a thoughtful wine list paired with precise, seasonal cooking in a relaxed atmosphere.
- What should you order?
- Let the season guide you. Signature preparations include the Consommé with Maultaschen, Bachsaibling with caviar and lemon emulsion, Zweierlei vom Jungbullen, and Tatar vom Räucheraal, showcasing local proteins and technique.
- How do you get a table?
- Book directly with the restaurant. It's advisable to reserve in advance, especially for dinner.
- Anything to know before you go?
- It's closed Wednesdays and Sundays. Lunch is served Monday, Tuesday, Thursday, and Friday; dinner is served Monday, Thursday, Friday, and Saturday. The menu changes with the season.