Karl-Louis Kömmler, an ambitious chef who also happens to be self-taught, is at work in this small restaurant in Kreuzberg. He has the support of a professional and highly motivated young team, who clearly enjoy being part of the pared-back modern dining concept here. Inspired by Japanese-Asian and French cooking, the cuisine shows real sophistication and personality, and no compromises are made when it comes to ingredient quality. The set menu includes eight courses; on Wed and Thu, there is also a four-course option. The fantastic dishes include "Quail, Kampot pepper jus, Pertuis asparagus, anchovy, salted lemon & morel 'farci', brioche à la croissant". There are also various speciality upgrades. The wine list is on the short side but the selection is good. The team is charming and highly professional, and the chefs themselves serve and explain the dishes. The minimalist interior is inviting. Seats are split over two levels, with some at the counter, from which there is a view of the open kitchen. There is a small covered terrace in front of this corner building.