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. The food breaks with culinary conventions – based on the classics, it is strongly influenced by Japanese cuisine – and when it comes to the quality of the ingredients, no compromises are made. The menu comprises eight courses, in addition to specials that can be added on as an upgrade. In the veal sweetbread, they have a true signature dish: finely seasoned, crispy on the outside and creamy-tender on the inside, it is served with N25 Kaluga caviar and habanero sauce, which give the dish a pleasing kick with their brininess and wonderful heat – all in perfect harmony. It is powerful, pared down and original. The wine list may be on the short side, but it features a good selection. The front-of-house team is charming and highly knowledgeable, and the chefs themselves serve and explain the dishes. The minimalist interior is inviting. Seats are spread 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.