Choice, quality and large portions distinguish this no-meat restaurant, which decorates its tables with a single rose in a recycled bottle. Crepes and pizzas make nice enough starters but the vegetable-pan main courses, served in 18 varieties straight out of a brick oven, are the prime players. Polentapfännchen, for instance, comes with peas, chestnuts and mushrooms topped with bubbling Gorgonzola. Everything here, by the way, is organic, even the beer.
