IKO

Three areas – Iko-Flowers, Iko-Atelier and Iko-Restaurant – have been successfully created here. The result is an appealingly sleek, modern interior with a trendy rustic feel, floral decorations from the adjoining shop and handmade tableware from the integrated pottery workshop. In the open kitchen, select ingredients go into a modern and creative set menu comprising five or seven courses (vegetarian options available). Most ingredients are sourced locally, and the restaurant works closely with its suppliers. The chefs serve the dishes themselves. Ask the charming and well-trained waitstaff about the house's own range of alcohol-free cocktails. Tip: Book a seat at the kitchen counter for an interesting glimpse behind the scenes. Pretty garden terrace. Good to know: They also offer pottery classes.

• A three-part concept under one roof, Iko Flowers, Iko Atelier, Iko Restaurant, with handmade tableware from the in-house pottery.
• Open kitchen, the cooks serve the dishes, and the room runs on a modern, straight-lined design softened by florals from the adjacent shop.
• A drinks programme that includes house-created alcohol-free cocktails, plus pottery courses.

Signature Ingredients

• Wood-fired sourdough
• Seaweed butter, smoked salt butter
• Ikejime zander
• House-made tofu (and house-made seitan on the vegetarian line)
• Red mullet
• Wagyu grilled over charcoal
• Optional sashimi of "Hanse White Tiger" shrimp, optional Baeri caviar

Tasting menus

• Omnivore or vegetarian menu formats.
• Menu in 5 courses: 170€
• Menu in 7 courses: 196€

Current menu markers (examples)

• Wood-fired sourdough with seaweed butter and smoked salt butter
• Ikejime zander from Badbergen with yellow beet, black salsify and buttermilk
• "Der Gang durch den Garten" with chard, house-made tofu and "Angry Pflaume"
• Red mullet "1000°" with beet barbacoa, pumpkin and almond dashi
• Wagyu grilled over charcoal with salted pear, aubergine and coffee
• Pear and vanilla taco with porcini ganache, quince and pumpkin ice cream