The concept of sustainability shines through in Jonathan Burger's cuisine. Ingredients are sourced in the region, the fruit and vegetables are predominantly organic or grown by neighbouring farmers, and a nose-to-tail approach is applied to all produce. The latter philosophy is evident, for example, in a dish of grilled chicken hearts, pumpkin, Schupfnudeln (finger-shaped potato dumplings). They also conjure up vegetarian fare, especially in winter when in-house fermentation methods play a major role – for example, their Vetterhof radish with gochugaru and miso broth. The setting is also beautiful: Housed in the Hirschen hotel, a hub of art and tradition that dates back to 1755, the restaurant's tastefully decorated dining rooms draw on a sense of history. At lunchtime, only salads, light bites and cakes are served.