In the heart of the Ehrenfeld district, Hannes Radeck and Kevin Rademacker (formerly of Cologne's Ox & Klee) have struck out on their own. The ambitions of this chef-owner pair are evident in delicately composed, creative modern dishes, such as "Potato brioche, Comté, celery, grapes" or "Bresse chicken, hazelnut, leek". As an alternative to the à la carte selection, there is a six-course surprise menu dubbed "Et kütt wie et kütt" ("It is what it is"), available in a meat/fish or vegetarian version. Seasonality and organic produce are central to the concept, with many fermented and pickled ingredients being put to use – preserving jars serve as decorative touches throughout the trendy, Nordic-minimalist dining area. Seating options include standard tables, high tables, and spots at the service counter. The pleasingly relaxed, attentive and assured service also contributes to the appealing atmosphere. Don't forget to book.