Tony Hohlefeld and his talented kitchen team steer clear of showmanship and unnecessary frills in their bid to bring precise craftsmanship, technical finesse and original ideas to the table. For all the work, complexity and detail that goes into the food, it is marked by an appealing lightness of touch. A subtle personal flourish shines through in dishes such as delicately pan-seared pigeon, the natural flavour of which is enhanced by well-judged seasoning, complemented by subtle notes of elderberry as well as the contrasting flavour of marinated cucumber. No compromises are made when it comes to the quality of the ingredients. The set menu takes the form of a "Long Story" (six courses) or a "Short Story" (four courses). When making a reservation, you can also book a vegetarian/vegan set menu. The easy style of the food reflects the atmosphere in this building with a semi-circular floor plan and floor-to-ceiling windows. The sleek Scandinavian-style interior contributes to the experience, as does the excellent service provided by pleasant, laid-back maître d' and sommelier Mona Schrader – the charming front-of-house team positively radiates cordiality and professional competence. A nice touch: the chefs themselves talk you through the dishes, detailing the ingredients and cooking techniques. Plus, savvy wine recommendations. The underground station is conveniently situated just around the corner.