It is well worth coming to this compact restaurant inside the impressive building designed by architectural firm Robertneun in the Lokdepot development. In the kitchen located on a gallery above diners, Igor Kazakov turns out classic dishes with a modern, creative twist. There is a small à la carte menu with dishes designed for sharing. Appetising options include "monkfish, saffron, spring onions" or "sheep's-milk yoghurt, honey, hay". The dishes may consist of just a handful of components but they are packed with flavour. Seasonal ingredients are at the heart of the dishes. As hinted at by the decorative preserving jars on display, fermented foods also play an important role. In the restaurant, which is decorated in a minimalist style with clean lines, wood and earth tones, the limited seats are distributed around a few small tables, a larger communal table in the centre and the bar/counter. There is a neighbourly atmosphere with a personalised touch, and the front-of-house team is friendly and knowledgeable. They are also happy to advise on drinks from the exciting selection.