Located on an industrial estate, this restaurant has a modern look. In the evening, the team led by Peter Wirbel – a talented chef who has worked at top-flight establishments in the area – prepares finely balanced dishes with harmonious seasoning and character, using regional ingredients whenever possible. A fine example is "cod, leek, pear, Roquefort". On Tue and Wed, an eight-course surprise amuse-bouche menu is served, and Thu-Sat, the "midi" menu is available in four to seven courses. The well-curated wine list places a clear emphasis on German labels, particularly from the Mosel and Saar. intimate lighting, discreet music and the open kitchen, along with attentive, warm and professional service make the expansive dining room feel inviting – and the chef is also on hand to elucidate his culinary concept. Tip: Tasty treats to take home are sold at the Biosphärenmarkt.