With Thomas in the kitchen and Esther in the dining room, the Limmacher’s restaurant is a family business! The chef favours premium ingredients, local whenever possible and concocts primarily traditional recipes with a welcome hint of creative modernity. For example, he proposes a new take of the familiar flammkuchen or adds a puff pastry Wellington-inspired spin to local venison, flanked by a gloriously velvety game sauce. The menu changes frequently, to the delight of the (numerous) regulars.