Maurizio Oster is (the name of) the chef-owner of this modern, sleek, almost minimalist-style little restaurant. His North German roots are also reflected in his cuisine – the guiding philosophy is clear: the produce always takes centre stage. Excellent ingredients, sourced primarily from small producers and organic farms in the immediate vicinity go into seasonal, plant-forward dishes that are sustainably prepared. There is a set menu including fish and meat, as well as a completely vegetarian version. Both can be extended with the delightful extra courses "Die Forelle zelebriert” (trout) or "Der Kohl zelebriert” (cabbage) respectively. Dishes such as "onion, lovage, quinoa" are meticulously crafted and artfully presented, yet pared down and brimming with bold flavour – a unique culinary identity is evident. The kitchen team also has a real penchant for fermenting, preserving and making vinegar. Service is attentive yet relaxed. Astute wine recommendations. The set menu can also be paired with house-made non-alcoholic drinks.