When you enter this traditional old inn, your gaze is immediately drawn to the open kitchen. The laid-back atmosphere in the various rooms is fantastic. Unique details including colourful accents and modern art characterise the space. In summer, tables are laid out beneath the boughs of a walnut tree in the beautiful garden. Chef-patron Roland Huber draws on Asian influences in his creative cuisine. Fantastic dishes such as "pepper, nduja, Kagoshima beef, sesame" or "scallop, Roscoff onion, bay leaf, chicken skin, XO" are available à la carte or in the form of a three- to six-course menu. The wine list is impressive, and the service – pleasant, easy-going, attentive and remarkably adept – shines under the guidance of the proprietress, who adds a personal touch. The charming team makes you feel genuinely welcomed.