Délice

An evening here has a distinctly exclusive feel, which can be attributed not least to the intimate setting – with just a handful of tables, the small and friendly team manages to bring a personal touch to your interactions. As maître d' and sommelier, Andreas Lutz provides courteous and highly competent service and astute wine recommendations. Andreas Hettinger (now also owner of the restaurant) continues to run the open kitchen, where he turns excellent ingredients into harmonious dishes that draw on classic, Mediterranean and creative influences, such as spaghettini, Oscietra caviar, olive oil, chives or cod, potato and fennel purée, pepper, leek, chamomile. These are presented in a seasonal surprise menu, to be enjoyed in an attractive space with a barrel-vaulted ceiling. It is possible to reduce the number of courses from five to four.