Setzkasten

A fine dining restaurant in a supermarket? You can experience this novel culinary concept in the basement of The Crown, one of the largest food markets in Europe. It is not only the location that is worth mentioning: in addition to the smart decor and the partially open kitchen, the dedicated kitchen team turns out creative, modern and pleasingly pared-down dishes made using select produce. Chef Egor Hopp also successfully brings in influences from his Kazakhstan homeland, such as Smetana sauce or raschenka cream. There is a set menu comprising six courses in the evening and four at lunchtime. For a corkage fee, you can also consume wine brought from Zurheide Feine Kost. Top tip: If you really want to see what the kitchen can do, make a reservation at the chef's table. Those who arrive by car can make use of The Crown's multi-storey car park.

• Fine dining hidden inside a food market, in the basement of The Crown.
• Menus pair modern European technique with accents from chef Egor Hopp’s Kazakh background.
• A Chef’s Table and a corkage option that lets guests drink bottles bought from the in-house wine department.

• Bonito
• Pike quenelle
• Red mullet
• Veal tongue
• Ossetra caviar
• Smetana
• Verjus
• Pandan leaf

Set menus built as a four-course sequence at 99, or a longer six-course menu at 149, with a five-course midday option at 129 on Friday and Saturday. A recent menu lists sakuski and French country bread with Normandy butter, then bonito with peas, green adjika and verjus, pike quenelle with kohlrabi and spring leek, topinambur with kwas, cranberry and knotweed, red mullet with kale, veal tongue and quince, GOP beef with parsnip, hay and celery, and a pandan leaf dessert with dill, pear and Brazil nut, plus petit fours. A vareniki add-on with potato, smetana and Ossetra caviar is offered for a supplement.