Felix Schneider and his team take you with them into their very own world. Their responsible concept, consistently implemented, down to the last detail – is clearly reflected in the extraordinary seasonal set menu, which is brimming with their own ideas and a clear sense of purpose. They forage, grow, ferment… everything is made in-house, from the ham and butter to the miso and vinegar. The short tour of the experimental kitchen starts at 6.30pm, after which you will be served numerous courses of creative fare – "omnivore" (fish/meat) or vegetarian – over the course of four to five entertaining hours. Impeccable ingredient quality is evident throughout – from the aromatic, sweet heirloom tomatoes to the super-fresh, ikejime-slaughtered golden trout. And then there is the superb "Brotzeit": house-made charcuterie and fantastic oven-fresh sourdough bread. The excellent wine list is particularly appealing thanks to a remarkable selection of Silvaners from the region. The open kitchen makes for a friendly and relaxed atmosphere, and everything runs seamlessly and professionally. The chefs help serve the food and talk you through the dishes. N.B. The restaurant is tucked away in a courtyard off the street, which is accessed via Kirschgartenstraße 6.