Lisa and Walter Wald are keen to maintain the “Small is beautiful” ethic of their hip eatery, which adds to the home-from-home feel. Whenever possible, the enthusiastic chef prepares everything himself using locally sourced ingredients. He draws his inspiration from his many overseas trips and enjoys mixing surprising flavours. He is equally at home with juicy pheasant in a cognac sauce as with a tartare of seabass paired with shellfish oil, vanilla, cucumber extract and goat’s yoghurt and tarragon ice cream. You can expect a flavourful meal with a modern spin in a cosy setting.