“To serve culinary creations in a pure and simple way is important to us. We source local and seasonal products and take the nose-to-tail concept very seriously If possible we use fair-trade and organic products from developing countries. It’s about creating simple, perfect dishes with an attention to detail.”

Kernotto (rolled spelt) with aparagus and wild garlic; zander with onions and caviar; and milk, rhubarb, wild strawberries, and lemongrass.

More than 250 small shareholders and many curious and open-minded guests are ensuring the existence of this restaurant which handles mostly organic products. Chef Fabian Fuchs grows his own vegetables with Stefan Brunner, one of the restaurant’s hero suppliers. Climate-friendly policy and CO2-compensation are not only keywords. But besides – the visionary concept and the quality and innovation of Fabian Fuchs’ dishes are no less important.