Located close to the Kutschkermarkt, which is open on Saturdays, this welcoming restaurant's theme "cook the market" could hardly be more apt. The cuisine is regional and seasonally inspired. Simple, satisfying dishes are presented in a modern and ambitious style, including pig's tail with Semmelknödel (bread dumplings) and cabbage salad, or bouillabaisse made with local fish, accompanied by Comté bread, potato and sauce rouille. Lunch is à la carte only, and in the evening, there is an additional set menu comprising three or four courses. In the cheerful and relaxed bistro setting, service is pleasingly informal yet adept. Tip: At weekends, you can also come for breakfast or brunch.