This modern restaurant is located in the basement of a former silo on the Löwenbräu brewery site. In the open kitchen, which is practically integrated into the dining area, the team led by Vilson Krasnic turn out creative dishes with an emphasis on sustainability, seasonality and local sourcing. A set menu of five or seven courses is proposed – this can be vegan (specify when booking), vegetarian or include meat/fish. To accompany your food, there is an interesting selection of wines and exquisite juices, some of which are house-made – the charming, laid-back staff will gladly talk you through your options. The chefs themselves bring their dishes to your table, which is naturally conducive to conversation. N.B. There is a reservation system and you pay in advance.