Chef-patron Klemens Gold is forging his own path at this small restaurant in a delightfully secluded location. His inspiration comes from his natural surroundings, which makes for a unique and exciting set menu. For his ‘10 seasons’ concept (ten different set menus per year) he uses the best the market has to offer, forages some items himself in the forest, grows vegetables and herbs in his own garden, ferments and pickles. One example of his absolutely unique brand of cuisine is a dish of crisp, firm, top-quality Bavarian prawns, marinated in home-grown ginger and tangy rapeseed oil, served with home-made, airy, crispy kroepoek made from Austrian rice and a broth brimming with umami flavours that has been made from roasted carcasses, ginger and home-made soy sauce. Drink tip: ‘Combuchont’ from his own tea cellar. In keeping with the "nature-based cuisine": clear design using natural materials and colours – large windows offer a view of the greenery outside.