First things first: be sure to book, because the Bouvier family's small restaurant has just four tables (hence the name "BOU4"). Junior manager Julian Bouvier attentively hosts a maximum of 14 diners. Chef Christoph Gschwendtner also joins in front of house, proud to personally present his creations at the table. His cooking leans towards classic French cuisine, with Asian or Levantine accents adding variety. The dishes are elaborate and technically demanding, with a clear focus on flavour. Passion and skill are evident from the get-go, in appetisers such as the beautifully crafted, juicy, golden-brown calf head praline with fleur de sel and sauce gribiche. Diners can opt for a four- or six-course format of the set menu, the dishes in which change weekly. The meal starts for all diners at 6pm. The curved black wooden tables are a distinctive feature in the pared-back, modern interior. The restaurant is located in the Hotel Jägerhof.