A sort of gastronomic “workshop” where everyone does their utmost to ensure that guests enjoy an unforgettable experience – and there’s no doubt that they succeed! The owner-chef, Jorg Zupan, has an extraordinarily rich CV, having worked in Australia, the UK and Norway before returning to his homeland to open his own restaurant. Don’t be fooled by appearances – although the cuisine served here may look simple, it is actually sophisticated and skillfully thought out. Fermented products add a touch of acidity to the dishes, while ingredients such as kombucha and miso bear witness to the chef’s travels around the world.