At Atelier, you never know what to expect. Creative Hans Kinkartz knows how to link familiarity with excitement and every dish has a surprise in store. A prime example is his pan-seared red mullet, with its crispy skin and juicy flesh, which he pairs with wonderfully briny mussels with layers of lardo di Colonnata. A barigoule sauce and an espuma with baharat seasoning add that extra depth and a burst of freshness. The smoky notes of barbecued pineapple are offset by the subtle bite of ginger, umeboshi and a beautiful quenelle of chai ice cream. Chef Kinkartz is known for his love of Asian flavours, which give his dishes that extra dimension. With creative abandon, this experienced craftsman gives classic cooking techniques a fresh, modern twist. Each and every dinner in this historical half-timbered house, with its elegant symbiosis of contemporary design and industrial austerity, comes with its own surprises. Hostess Ellen, whose passion for wine is infectious, offers exceptional pairings. Atelier is synonymous with bespoke culinary craftsmanship.