Once a butcher's, now a pretty little restaurant with a bistro feel. Decorative relics of the past such as tiled floors and stained glass in the ceiling make for a charming interior. Diners also enjoy cordial service and seasonal dishes with a modern twist – order à la carte or opt for the five-course set menu complete with wine pairings. A vegetarian alternative is available, too. From earlyNovember to early December, only the goose set menu is served on Wednesdays. "Fondue Chinoise" in winter has to be booked one day in advance. Tip: Stube can be booked as a separate room for private events (Nov-Mar).