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So you wouldn't expect MICHELIN-starred cuisine in this casual and low-key restaurant done out in a "shabby-chic" style? Admittedly, the small dining space – formerly a kebab shop – appears a little rough around the edges: the decor is rather sombre and plain, the bare tables are positioned close together. In the open kitchen, Andreas Saul displays exceptional passion, precision, originality and creativity. He has some really innovative ways of working with produce from the region. A shining example is his "Charcuterie von der Karotte", for which carrot is coated with a fine mould, as you would usually find on salami. Fermentation, smoking, and purees are also frequently involved, and you'll even find Far Eastern specialities such as kimchi. The set menu is meticulously crafted down to the smallest detail and is brimming with unique flavours. High-end dining paired with a pleasingly down-to-earth atmosphere.