The restaurant Pappa e Ciccia combines original Italian recipes with the finest organic ingredients, traditional food preparation, and eco-friendly consciousness. For chef Sebastian Leyer proximity to regional producers and their products is essential. He regularly visits his suppliers to keep track of growth and special crops. Sometimes he even is taking part in the mushroom or herb harvest. Thus, individual dishes and menus change closely with manufacturers and availability of their fresh goods. The results are creative menues, inspired by the traditional Italian dishes, but freshly and taste-focused with modern acidity and gentle cooking techniques.