The Hofmann School of Hospitality, created in 1992, houses this restaurant where the students do their internships. The menu mixes traditional and avant-garde cooking, offering students the broadest possible perspectives on cuisine. Diners have two choices, depending on the time of day. At lunch they offer a three-course, market-based menu, and at dinner they offer a multi-course tasting menu. The glass-enclosed kitchen makes the chefs the center of attention, allowing students to get comfortable with diners watching them at work.