Organic, bio, gluten-free, fat-free: Food signifiers are all the rage these days, but what does it take to really stand out? After all, quality-conscious foods account for 15 percent of all food supplies in Austria.

Austria’s first “pharmacy restaurant,” part of the Saint Charles Apotheke, offers a prescription for a completely different gastronomical experience. The new-concept restaurant focuses on transparency and building relationships with food suppliers. As such, the owners forage for herbs and ingredients in the wild and in the city. And even in the tight, maximum 10-person eating space, waiters joyously list off the roots and origins of each dish.

A “taste ride” with 10-15 courses of highly conceptual food can be—the eatery promises—“traced right from its origin to your stomach.” We don’t know if we want to take it quite that far, but food with a pedigree? We’ll stomach that.