In the former cookery school and bistro of his mentor Thomas Mühlberger, young Dominik Wachter has introduced a modern "counter concept". In the cool, chic and urban atmosphere, you sit comfortably at the large bar in the middle of the space or at one of the high tables, from which you can watch the action at the kitchen pass unfold. The set menu (choose between four- to six-course formats) uses mainly regional ingredients, and the owner also forages for mushrooms, wild herbs, nuts etc from the local forests – the sustainability philosophy in practice. Time after time, Dominik Wachter successfully presents beautifully balanced contrasts – think perfectly tempered and consistently translucent fillet of high-quality pink-fleshed lake trout, paired with an intense, delicately sour beurre blanc split with chive oil, crisp, aromatic elderberries and marinated, naturally sweet kohlrabi slices. His passion for fish dishes is also plain to see. The perfect wine pairings have been well thought through. Service is attentive, competent and comes with an appealingly personal touch.