Heads turn towards the kitchen, from which a waiter emerges carrying steaming food into the dining room. Curious faces gaze at the artfully arranged dishes: “Knödeldreier” dumplings with mushrooms, a craft-beer schnitzel and a Kaiserschmarrn with “Gunzesrieder Nagelfluheis”. You will see what the fuss is about when you tuck in. “We have many home-style dishes, but we interpret them in a completely new way”, explains Uli Brandl, the founder of the ‘s handwerk restaurant in Sonthofen.