First things first: you should make a reservation, because the Bouvier family's small restaurant only has four tables (which explains the name ‘BOU4’). Junior manager Julian Bouvier attentively looks after a maximum of 14 guests. Head chef Christoph Gschwendtner is also part of the team – he proudly presents his creations personally at the table. His cuisine is classically French, with Asian or Oriental accents providing variety. The cooking is elaborate and technically demanding, with a clear focus on flavour. Passion and skill are evident even in the snacks served beforehand, such as the beautifully crafted, juicy and golden-brown baked veal head praline with fleur de sel and sauce gribiche. You can choose between a four or six-course menu, which changes weekly. All guests start at 6 p.m. A special detail of the straightforward, modern interior are the curved black wooden tables. The restaurant is located in the Hotel Jägerhof.