Partners Stefan Doubek and Nora Pein offer a one-of-a-kind dining experience. The open kitchen is the beating heart of this restaurant and is the perfect stage for the chef-patron. Food is cooked using four fire sources, and every dish is crafted with meticulous precision and attention to detail, showcasing a distinctive identity with subtly integrated Japanese influences. Only the finest ingredients that the market has to offer are used. The dishes may appear simple at first glance, but they are the result of days or even months of preparation. They are entirely unembellished, focusing solely on what truly matters: the flavour. The French duck is a case in point: Beyond the premium quality of the meat, the preparation – involving weeks of ageing under a koji coating, followed by high-heat grilling – yields a melt-in-the-mouth delicacy rich in character, intensity and finesse. The meal ends on a high note with a parade of small sweet treats, which are elegantly presented at the table. Despite the length of the set menu, its captivating courses make the time pass in a flash. At times, the chefs personally present their creations – served, incidentally, on handcrafted tableware. The proprietress deserves special mention. As a consummate hostess, she brings charm and warmth to this minimalist, stylish setting. Always on hand, she impresses with her expertise, engaging personality and natural warmth – and her passion for wine is unmistakable.