Knut and Ulrike Hannappel have been your dedicated hosts here since 1993 and they have been keeping up with the times: tasteful minimalist interior design and modern cuisine. A seasonal menu comprising four or six courses is served – a vegetarian version is also available. Showcasing the finest ingredients and impeccable craftsmanship, the team led by Knut Hannappel and head chef Tobias Weyers creates pleasingly clearly presented dishes featuring subtle contrasts, such as the aromatic crispy barbecued asparagus, perfectly paired with thinly sliced melt-in-your-mouth white bacon and an intense green cucumber sauce. "Casual fine dining" sums it up perfectly. Rounding it all off is the attentive and professional front-of-house team, whose relaxed attitude adds to the pleasingly informal atmosphere.