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Fish and seafood do almost all the talking on Konstantin Filippou's seven-to-nine course tasting menu, with meat appearing only as an occasional understudy. The room runs black and grey, spare and serious, which suits the cooking's precision. The chef's Styrian upbringing and Greek heritage show up quietly in the ingredients and combinations. Two Michelin stars. Wine pairings and Champagne pairings are both on the table, alongside a list with a few international surprises.
The awards strongest first
- Michelin Guide 2 Stars
- The 50 The 50 Discovery
One number, weighted & current 89
How we scoreThe dishes from the writeups
Tasting menu only. The dishes change too often to pin down.
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