Set in a lovely building on a corner plot in the Prenzlauer Berg district, this restaurant has a clean-lined, modern look and a trio of industry professionals with a proven track record at the helm. Owner Silvio Pfeufer (formerly head chef at einsunternull) is in charge of the kitchen, co-owner and maître d' Janine Woltaire heads up the friendly service team – and here she has an experienced sommelier at her side in Michael Stiel – the pair were colleagues at Horváth, another Berlin restaurant. The two set menus (one of which is vegetarian) each comprise five or six courses. Alternatively, you can order from the à la carte selection. Diners are presented with a modern, ingredient-led take on traditional French cuisine, the "scallop, carrot, trout caviar" being a case in point. The name is a nod to the chef's grandfather, who once had a butcher's shop in this neighbourhood.