Find a restaurant from the Michelin Guide

United by the motto "Vegetables in various facets", restaurateur duo Fabian Raffeiner (kitchen) and Mark Hayoz (service) are following their passion, concocting vegetarian dishes that are modern and creative, meticulously prepared and rich in flavour, such as king oyster mushroom, fermented garlic, parsley and buckwheat. We recommend opting for the seven- to ten-course set menu, but alternatively you can dine à la carte. Beverage accompaniments include natural wines, beers and non-alcoholic drinks. Lunchtime options are limited to a three-course "business lunch" and a "bowl". This two-storey restaurant with its charming minimalist interior is located in the heart of the old town. Laid-back, professional front-of-house team. Pleasant little terrace.