An increasing number of young restaurateurs are returning to traditional home cooking. Dishes are prepared just as their grandparents did—down to earth, hearty and without Chichi. This, combined with the possibilities of our time, results in a promising concept. In the Rhineland area, influences of the French neighbors are also noticeable. The cordon bleu meets lukewarm potato salad (a regional speciality); almost forgotten classics like the roulade of beef are reinterpreted. Incidentally, the onomatopoeic name of the restaurant is the Czech word for herbs.