A charming establishment with a unique concept: They cook only with regional ingredients that would have existed in the year 1837 – when the building was constructed and before the industrial age. Take a punt on the surprise menu, which comes in four or six courses, or go à la carte. Mouthwatering options include dishes such as "baked beetroot, soft goat cheese, buckwheat" and "trout from Glauser fish farm, Swiss chard, beans". The atmosphere is welcoming, and a charming and adept front-of-house team provide attentive service, including insightful explanations of the dishes and the restaurant's sustainable ethos.