Tony Hohlefeld and his kitchen team steer clear of showmanship and unnecessary frills in their bid to bring technical precision and original ideas to the table. Shining examples include "Sea bass, sorrel, beer" and "Turbot, spruce, mushroom". Despite the sheer amount of work, complexity and detail that goes into the food, it is appealingly light, striking a balance between bold flavours and delicate nuances. There is a set menu, with the option to upgrade. When making a reservation, you can also book a vegetarian/vegan menu. The easy style of the food reflects the atmosphere in this semi-circular building with floor-to-ceiling windows. The sleek Scandinavian-style interior contributes to the overall experience, as does the excellent service provided by pleasingly laid-back maître d' and sommelier Mona Schrader – the charming front-of-house team positively radiates cordiality and professional competence. A lovely touch: the chefs themselves talk you through the dishes, detailing the ingredients and cooking techniques. Plus very good wine recommendations. The underground station is conveniently situated just around the corner.