It all started with the schnitzel. From the loin of veal, beaten, breaded, fried in clarified butter, as big as it has to be. No compromise, no shortcut, no show. A house that gets a dachshund cannot afford a bad day when it comes to the schnitzel.

The schnitzel remains the focal point. Around it, an entire cuisine has developed. Classics from Southern Germany and Austria, skilfully prepared, without feeling like a museum piece. A Kaiserschmarrn that is brought to the table in the pan.

Beside it a second handwriting. Lighter, more precise, closer to the river. Marinated salmon from the Faroes. And whatever the market yields in the morning.

Once a day, something is created that is not on any map. Ask for the evening's recommendations. They depend on what arrived in the morning and therefore cannot be planned in advance.