Environmental awareness and sustainability have always been key in every aspect of this restaurant certified as organic – from the tasteful interior design to the staff uniform and not least the food. Following a change of concept, the menu now features meat and fish alongside the tried-and-tested vegetarian and vegan dishes. Mouthwatering options include radicchio risotto with pan-fried oyster mushrooms and mushroom foam, or brook trout meunière with brown butter, almonds, lemon, creamed spinach and potato mousseline. The front-of-house team is exceptionally friendly and attentive. Most of the wines – which are from Germany, Austria and Italy/South Tyrol – are organic or biodynamic. Lovely covered terrace.