The farm-to-table ethos is consistently put into practice in this culinary gem nestled in verdant surroundings. Almost everything on your plate comes from the restaurant's own produce: around Heidelberg, some 750 varieties of vegetables, herbs and fruit are cultivated across approximately 7 000m². Each day's set menu is determined by what the gardeners have freshly harvested in the fields and brought to the kitchen that morning. Staff take pleasure in explaining the underlying philosophy to diners and service is charming. The seasonal seven-course set menu also comes in a vegetarian version, both with the option of wine or alcohol-free pairings. Pre-dinner drinks are served in the scenic garden in summer and in the mezzanine over the kitchen in winter. Astute wine recommendations from an interesting selection of primarily German wines. The inviting premises – once a paper factory and later a candle factory – have been turned into an attractive location with airy architecture, clean-lined, modern design and a half-open kitchen.