This restaurant housed in the Hotel Schwarzwälder Hof in Freiburg's old town boasts a relaxed atmosphere and food that is by no means run-of-the-mill. The seven-course set menu on offer (which can be extended by a further two courses) steers clear of luxury ingredients, focusing instead on supposedly simpler, but high-quality and strictly regional produce that clearly reflects their philosophy of sustainability. This results in a plethora of highly interesting and innovative flavour combinations, such as fermented kohlrabi that has been cooked in salt dough served on a delicate kohlrabi tartare and finished with a bay leaf and apple stock, a pleasingly tart elderberry and caper vinaigrette and a sweet apricot ragout. The chefs themselves serve the dishes, talking diners through each course and providing information about the local producers of the select ingredients.