Chef Luis Haller is at the helm in the kitchen at Luisl Stube, an elegant restaurant housed in a charming 16C building. Cooking with almost entirely local ingredients, such as Laugen beef, Cembran pine-nuts, and vegetables grown according to permaculture principles, the chef creates dishes which are modern yet unfussy in style. The service and choice of wines (featuring over 400 labels) is of the same high quality.