Tanja Grandits, known from Restaurant Stucki in Basel, has developed an intentionally easy-going and accessible concept. The kitchen turns out fresh, contemporary and creative dishes, including the occasional Grandits signature. Besides an appealing à la carte selection, including dishes such as "crustacean bisque, prawn dumpling, tomato compote" and "ricotta gnocchi, lemon cream, cauliflower", there is a four- or five-course evening set menu (regular or vegetarian) and a three- or four-course lunch set menu. Marten Harder's cuisine is accompanied by a carefully curated wine list featuring superb bottles, mainly from Switzerland. The service, headed up by Edi Magalhães (formerly of Casa Caminada), is polished, well organised and always attentive to diners' wishes. You are made to feel genuinely welcome. The clean-lined, contemporary interior is tastefully understated, and the small lounge by the entrance is particularly inviting. The sheltered, peaceful terrace, set away from the street, is another highlight.