Flames and fire are central to this buzzy gourmet bistro. Entirely open, the kitchen provides a fascinating insight into how the food is smoked, roasted and grilled. The menu may be concise, but making your choice remains a challenge. Veggies take the star role in big-boned recipes. Slices of celeriac are roasted like shawarma, rubbed with pitta spices and flanked by a garlic sauce. Or would you prefer pleurote mushrooms cooked over the open fire with a tempura of enoki mushrooms and marinated vegetables? You can trust the wine tips of the smiling, spontaneous lady of the house with your eyes closed.