Situated in the historic centre, this simple, informal restaurant has two separate areas. The first is the bar at the entrance, where guests can enjoy around 15 different hot and cold meat and fish dishes (no difference is made between appetisers and main courses), which can be shared by the whole table. In the small room on the upper floor, which is accessed via a few steps, chef Jakob Pintar serves an original blind tasting menu which focuses on vegetables grown in his own garden, accompanied by particularly original sources of protein such as venison, wild boar and eel. An awareness of the problem of food waste has led the chef to use as much as possible of each and every ingredient in his dishes. The wine list features a good selection of organic, biodynamic and local labels.