Felix Schneider and his team take you with them into their very own cosmos. Their sustainability concept – consistently implemented, down to the last detail – is clearly reflected in the extraordinary seasonal set menu, which is brimming with their own ideas and meaningfulness. They forage, plant, ferment… everything is made in-house, from the ham and butter to the miso and vinegar. The short tour of the experimental kitchen starts at 6.30pm, after which you will be served numerous creative courses – fish/meat-based or vegetarian – over the course of four to five entertaining hours. Impeccable ingredient quality is evident throughout – from the aromatic, sweet heirloom tomatoes to the super-fresh, ikejime-slaughtered golden trout. The food is accompanied by a dynamic selection of drinks pairings, wines or alcohol-free creations. The open kitchen makes for a friendly and relaxed atmosphere, and everything is runs seamlessly and professionally. The chefs serve and elaborate on the dishes. N.B. The restaurant is tucked away in a courtyard off the street, which is accessed via Kirschgartenstraße 6.