This restaurant tucked away in the third courtyard of the Otto-Reichel-Höfe hits the mark. Inside, the converted distillery exudes a casual, trendy urban loft atmosphere with an industrial feel. At beautiful solid old beechwood tables, diners tuck into ingredient-led seasonal cuisine. The modern, creative dishes are served in the form of a five- or seven-course set menu – either with meat/fish or vegetarian. Dishes such as "spring salad, brawn & peanut" or "Tafelspitz (prime boiled beef), wild garlic & coffee", are rich in flavour and represent excellent value for money. Service is provided by a dedicated, friendly and well-organised team.