This restaurant on Friedrichstraße may look unassuming but it pursues a philosophy all of its own. Proprietor and sommelier Billy Wagner (who previously worked at Berlin's Rutz) and head chef Micha Schäfer (formerly of Villa Merton in Frankfurt) prize the ingredients and the way they are sourced above all else. It goes without saying, then, that they use only the finest seasonal and regional produce in their cooking. They even make their own butter. This is well-thought-out and pared-down cuisine, which allows each component to tell its own story. The chefs themselves talk you through the dishes, whether at your table or at the counter next to the open kitchen – these seats are in particularly high demand! There is a ten-course set menu, accompanied by extremely interesting wines, beers and spirits.