The farm-to-table concept is consistently implemented in this culinary gem surrounded by greenery. Almost everything on your plate comes from the restaurant's own farm: around Heidelberg, some 750 varieties of vegetables, herbs and fruit are grown on approximately 7 000m2. The menu is determined by what the gardeners have freshly harvested in the fields and brought to the kitchen that morning. Over the aperitif, the raw ingredients are attractively presented – in summer, in the beautiful garden, and on the gallery above the kitchen in winter. A five-course version of the seasonal menu is available Wed and Thu, and seven courses Fri and Sat. Vegetarian options are available by prior arrangement. The service is charming, the wine recommendations astute – an interesting selection of primarily German wines. The location is inviting: once a paper factory and later a candle factory, it has been turned into an attractive setting with airy architecture, clean-lined, modern design and a semi-open kitchen.