At this pleasant restaurant, heart and skill go into rustling up regional cuisine made with top-notch ingredients. Risotto is one of the chef's specialties, but they also serve offal, such as tripe or liver. The spit-roast skewers flambéed at your table and the Chateaubriand have to be ordered in advance and are served to the whole table. The rustic downstairs space is an appealing backdrop for your meal; the upstairs room is a little more elegant. With her friendly, outgoing manner, the owner adds a personal touch to the service. The beautiful quiet location is rural yet still close to Zurich.