After the reopening, a fresh wind is blowing in the kitchen, under the direction of Austrian-born Max Natmessnig. There is a set menu of around 17 courses, which are served as finger food and small plates – some creative with international influences, others more classic, but all precise, made from top ingredients, and part of a coherent whole. At lunchtime, the menu is somewhat reduced. The elegant interior with chic design details remains unchanged, and the service is of the usual high standard. Bekah Roberts-Natmessnig and Julien Morlat, who is also a sommelier, take care of guests with skill and charm. The cooks, including the chef, always serve and explain the dishes.