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Tony Hohlefeld and his kitchen team steer clear of showmanship and unnecessary frills in their bid to bring technical excellence and original ideas to the table. The dishes here are sophisticated but not overly elaborate, complex but appealingly light, full of contrasts and yet wonderfully balanced, as in the char with dock and sour asparagus, or the venison with beetroot and greengage. A set menu is proposed with the option to upgrade. When making a reservation, you can also state your preference for a vegetarian/vegan menu. The easy style of the food reflects the atmosphere in this semi-circular building with floor-to-ceiling windows. The sleek Scandinavian-style interior contributes to the overall experience, as does the excellent service provided by pleasingly laid-back maître d' and sommelier Mona Schrader – the charming front-of-house team positively radiates cordiality and professional competence.