Maurizio Oster is the name of the chef-owner of this modern, minimalist, almost purist-style little restaurant. His north German roots are also reflected in his cuisine – the region takes centre stage. Excellent ingredients, sourced primarily from small producers and organic farms in the immediate vicinity, go into seasonal, plant-forward dishes that are sustainably prepared. There is a set menu including fish and meat, as well as a completely vegetarian version. Remarkably intense flavours and rich contrasts make for an almost unique culinary DNA, as displayed in dishes such as beetroot with tarragon and horseradish, or venison with celery and apple, which are both exciting and distinctive. The kitchen team also has a real penchant for fermenting, preserving and making vinegar. Service is attentive yet relaxed, and the chefs themselves participate in serving and explaining the dishes. Astute wine recommendations. The menu can also be paired with house-made non-alcoholic drinks.