Karl-Louis Kömmler, an ambitious chef who also happens to be self-taught, is at work in this small restaurant in Kreuzberg. His style of cooking is pleasingly pared back, cosmopolitan and entirely ingredient-led – and the quality of those ingredients deserves a mention. Choose between the four-course and eight-course set menus – courses include, for instance, a beautiful slice of grilled Challans duck breast from Maison Gérard Burgaud, harmoniously combined with the superb truffle aroma of the sauce Périgourdine and pleasingly firm maitake mushrooms. There are also various speciality upgrades. The wine list, although quite short, comprises a good selection. The team is charming and highly professional, and the chef himself serves and explains 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. Small covered terrace in front of this corner building.