Almost a restaurant within a restaurant. On a mezzanine with a limited number of tables and a bird's-eye view of the open kitchen – practically directly above 100/200 Kitchen – owner Thomas Alfons Imbusch presents his second culinary concept: "Old school, reimagined". From the à la carte menu, diners order dishes that are deeply rooted in regional cuisine, made from select ingredients and prepared with sustainability in mind. The reinterpreted classics include, for example, beef pâté en croûte, sauce gribiche and pickled vegetables, or lobster Thermidor. The interior design is upscale and minimalist, with distinctive features like a striking long wooden table divided by a steel girder, as well as decorative objects, artwork and a piano. The service team, who combine attentiveness with a laid-back yet professional approach, is made up of the same staff who work at 100/200 Kitchen.