This charming bistro set up in a pleasantly light and airy space is an attractive alternative to the fine dining restaurant. The food here is also top-notch, with Michael Quendler preparing delicious seasonal cuisine in the open kitchen. Much of the food also draws on tradition and showcases the region. Take, for example, the variation of Lambachtal salmon trout or the pan-fried Eifel pork blood sausage – two knockout dishes that linger in the memory. An appealing selection of wines is also on offer. Cordial service with a personal touch.