Historical industrial architecture outside and a trendy, lively atmosphere inside – the old machinery really draws the eye! The relaxed yet efficient front-of-house team contributes to a laid-back vibe. The kitchen, under the direction of Tobias Buholzer – a name familiar from Die Rose in Rüschlikon – turns out exceptionally fresh and flavour-rich dishes based on select ingredients. A case in point is his glazed veal shank with a beef bone marrow sauce. Then there is his classic "noix-gras" mousse with spring onion confit, showcasing a vegetarian version of foie gras that he developed himself. A good selection of wines. The terrace is very popular.