June
Rico Birndt has come up with a modern concept that makes vegetables the heart of the meal. There are two surprise menus – one comprising eight courses and the other 12 courses. Canned, cured and pickled ingredients also have their role to play. The airy, modern interior and the relaxed atmosphere are certainly inviting, the large window front provides a view of the outside. There are a few seats at the small bar – here, jars of preserves are part of the decoration, in keeping with the philosophy of the house. The chefs join in with serving the food and are happy to present and explain the dish
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