1789

Following stints at Köhlerstube and temporaire, Florian Stolte has now struck out on his own with 1789. Things are pleasantly laid back at this intimate restaurant, where the decor is minimalist yet upscale and elegant. The two set menus – one of them vegetarian – showcase his unique culinary style, which combines classic European cuisine with modern and Asian influences. The stone-basse served with bell pepper, coriander and red Thai curry is an example of a dish that is positively bursting with flavour and possesses a bold, stimulating spiciness that is integrated with great skill. The ingredients are top-notch; for instance, the beef with porcini, leek and an Asian jus is made with excellent Australian Wagyu produced by Jack's Creek. With its delightful accents, balance of flavours and extremely precise craftsmanship, this cuisine is inspiring. The waitstaff are highly adept, and Florian Stolte doesn't miss the opportunity to serve one or two courses himself.