True to the tagline "vegetables and their various facets", the team led by head chef Fabian Raffeiner pursues its passion, meticulously preparing modern and creative vegetarian dishes that are packed with flavour, not to mention the intense contrasts, eg pickled kohlrabi with roasted buckwheat, spruce needle sorbet with delicate aromatic notes and a buttermilk broth with a subtle acidity and strong spice. There is a seven-course menu with optional add-ons. À la carte choices are also available. These include natural wines, beers and alcohol-free beverages. Tip for lunch: the "Business Lunch" menu with up to four courses. The restaurant is set in the heart of the old town, a stone's throw from the Berner Münster. In addition to the beautiful, charmingly minimalist ambience on the upper floor (there are also a few seats in the entrance area), the pretty terrace in front of the restaurant is a real draw in summer. The service is pleasantly laid-back, attentive and professional.