A staircase leads down to this restaurant sporting a modern look. The first appetisers are served in the lounge as an aperitif, before a maximum of 18 guests are seated at their tables in a relaxed atmosphere. The open kitchen means interesting glimpses of the action there as well as interactions with the chefs. Under the direction of Alexander Hoppe, they cook up a creative, seasonally inspired six-course menu – delicate bites are served to whet the appetite; delicious petits fours round off the meal. Well-rounded flavours and a beautiful sense of balance are achieved, for example, in the excellent hamachi prepared in two ways: glazed slices and a tender, spicy tartare, accompanied by fine strips of kohlrabi, yuzu gel as a successful contrast, and subtly sour buttermilk and aromatic oil from daikon sprouts as a sauce. Equally fantastic is the rack of lamb from Quercy with artichoke and vadouvan jus. Very well chosen wine pairings accompany the menu. The waitstaff are friendly and knowledgeable – the kitchen team partakes in serving the food and the chef is on hand to explain the dishes.