Here at "TAO POP-UP – THE WAY TO ATAMA", Martin Stopp (previously of LOUIS in Saarlouis) set up shop while planning the opening of his ATAMA restaurant in nearby Sankt Ingbert. His entirely ingredient-led cuisine draws on solid classical foundations, with well-judged Japanese influences delivering interesting accents and a variety of flavours. For instance, his personal take on a fabulously fresh and succulent pikeperch – he marinates the fish in koji then combines it with a really fruity and tangy rhubarb vinaigrette and a beurre blanc that has all the subtle sweetness of roasted yeast, before finishing the dish off with petits pois and a silky, aromatic parsnip purée. Diners can expect very friendly, attentive and efficient service courtesy of the front-of-house team, with the chef himself occasionally getting in on the action.