"Sustainable - seasonal - regional" – such are the core values of chef Lukas Adebahr and his team. His restaurant is housed in a historical building that enjoys an idyllic location in Munich's Englischer Garten – be sure to factor in enough time for a pre- or post-dinner stroll. He and his team adhere to the farm-to-table principle, using the finest ingredients sourced from regional producers or grown on site in dishes such as rooster with green asparagus and morels. The cuisine often draws on Bavarian influences that are integrated in imaginative ways. There are also tempting dessert options such as baba with rhubarb and sour cream. Vegetarian versions of the set menus "Vom Hof" ("From the Farm") "Vom Garten" ("From the Garden") are available. The stylish interior has an Alpine feel, incorporating a tasteful blend of sleek design, wooden furnishings, glass fixtures and attractive decorative touches.