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The open kitchen anchors a room that hums like a gastropub, with sharing plates of vegetarian cooking rotating through the seasons. Fabian Fuchs runs the kitchen, turning carefully sourced vegetables into dishes worth the table argument about who gets the last bite. It holds a Michelin star. In summer, the little square out front fills up fast, so the terrace is its own reason to plan ahead.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Aubergine with miso
“such as aubergine with miso, wasabi sesame and cashew”
Michelin Guide -
Pizokel
“<i>Pizokel</i> (buckwheat dumplings), Périgord truffle, savoy cabbage and Belper Knolle cheese”
Michelin Guide
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