Nicolai Heuer and Yannik Spielmann are living out their sustainable culinary philosophy in this pleasingly unpretentious restaurant. Using ingredients from their own garden in St Georgen and from organic producers in the region, they devise a set menu that changes with the seasons – a vegetarian version is also available. Mains such as smoked catfish, organic potatoes, physalis, and exciting desserts such as ice cream made from roasted potato peel, pear Hélène hit the spot with their interesting contrasts and full-bodied flavours. Wednesday is "Bistro" night, when a smaller menu and an à la carte selection are served. The space is cosy and has a trendy decor featuring attractive individual decorative details that lend it character. There is an inviting, secluded terrace in front of the house. Tip: "Schwabentor-Brücke" tram stop is nearby.