"Sustainable - seasonal - regional" is the motto of chef Lukas Adebahr, whose restaurant is housed in a historical building that enjoys an idyllic location in Munich's Englischer Garten. He and his team adhere to the farm-to-table principle, using the finest ingredients sourced from regional producers or grown on site for dishes such as rooster, carrot, chanterelle. The cuisine often draws on Bavarian influences that are integrated in imaginative ways. The set menu also comes in a vegetarian version. The stylish interior has an Alpine feel, incorporating a tasteful blend of sleek design, wooden furnishings, glass fixtures and attractive decorative touches. Friendly and attentive service.