Armed with an impressive CV, chef-patron Moritz Techet presents a modern, creative concept. Diners are treated to a surprise menu comprising 10 smaller or larger courses, each one technically polished and precisely executed. The dishes are pared down to the essentials and based on select, predominantly regional ingredients. The kitchen team maintain the restaurant's herb garden, forage for mushrooms and berries, and employ fermentation and preservation techniques. The emphasis is on vegetarian cuisine. The charming and dedicated waitstaff are led by Jansý Frederiksberg, assisted by the chefs, who personally elaborate on their creations. Both the wine pairing and the non-alcoholic beverages match the menu beautifully. The minimalist, clean-lined interior design is extremely chic. Places are limited and in high demand, so reservations are strongly recommended. Please note that dinner begins for all guests at 7pm.