Sustainability takes centre stage at this cosy farmhouse restaurant with its eye-catching designer lighting. Even before it was trendy, chef Thoma was working with organic produce, mostly from his own vegetable garden. He has now even planted a food forest for the future. This ambassador of local Limburg produce proposes only a surprise menu, demonstrating his close ties with small-scale suppliers. Think rosefish from the North Sea, a beautifully grainy spelt risotto and a spicy/tangy beurre blanc sauce with nettles.