Weinsinn

You'll need to ring the bell to gain access to this restaurant in the lively and bustling Bahnhofsviertel. The interior is exceedingly chic: in the large, bright, high-ceilinged space done out in a minimalist, urban style, decorative works of art add interest. From almost anywhere in the room you can watch the chefs in the open kitchen as they go about their work, conjuring up a set menu comprising four or six modern and creative courses out of choice ingredients. The beautifully marinated, firm-fleshed ikejime salmon trout, which is served with fresh buttermilk stock, marinated radish and lightly smoked trout caviar, is full of flavour and really packs a punch. Jochim Busch, head chef at Gustav (this is its sister restaurant), and sous-chef Daniel Pletsch are at the helm here. The waitstaff are friendly, professional and well organised – the chefs also help serve and explain the dishes. The wine recommendations are spot-on – there are also interesting wine pairings to go with the set menu. Tip: Be sure to stop off for an aperitif or digestif in the charming garden to the rear of the building.