Rico Birndt, who made a name for himself at Munich's mural farmhouse, has come up with a modern, sustainable concept that makes vegetables the heart of the meal. In addition to two surprise menus – one comprising seven courses and the other 11 courses – there is a small à la carte selection. Canned, cured and pickled ingredients also have their role to play. The airy, modern interior and the relaxed atmosphere are certainly inviting, the large window front provides a view of the outside. There are a few seats at the small bar – here, jars of preserves are part of the decoration, in keeping with the philosophy of the house. The chefs join in with serving the food and are happy to present and explain the dishes. In summer the fantastic large terrace area where they grow their own herbs in raised beds is the highlight. Be sure to book!