The culinary highlight of the Kleine Berg, a charming shopping street, can be found at no 10. Behind its discreet façade, this elegant fine dining restaurant boasts a stylish yet delightfully cosy interior. And no sooner are you seated than you'll be bowled over by the work of Yuri Wiesen, who specialises in French cuisine. A virtuoso of classic techniques, he is also adept at handling ingredients from around the globe and creating playful texture combinations. What sets him apart is his ability to take familiar flavours and give them an unexpected twist, creating a truly exciting dining experience. He steers clear of unnecessary fuss in his dishes, pairing, for instance, perfectly pan-seared, still translucent Eastern Scheldt lobster tail with al dente white asparagus, the salty bite of sautéed sea lavender and a rich, frothy bisque. If the chef happens to get a delivery of fresh strawberries, he'll be sure to serve them up as his special of the day – coupe Romanoff, anyone? Now that's the mark of a true craftsman.

Unique Features of Wiesen Restaurant

• Chef Yuri Wiesen's precise and balanced cuisine
• A wide range of menu options, from 3 to 8 courses
• A cozy and intimate atmosphere with a comfortable interior design
• A great cellar with an extensive wine selection
• Romantic setting suitable for special occasions

Signature Ingredients

• Langoustine: Sourced from local suppliers, this ingredient is prized for its tender flesh and delicate flavor. The chef's precise cooking technique brings out the natural sweetness of the langoustine.
• Wild Scottish Pheasant: This game bird is renowned for its rich, savory flavor and firm texture. The chef's expertise in preparing the pheasant ensures a perfect balance of flavors and textures.
• Banyuls wine reduction: A key component of several dishes, including the roasted langoustine and wild pheasant. Banyuls wine is a type of dessert wine from France known for its rich, fruity flavor and velvety texture.
• Kaffir lime leaves: Used to add a burst of citrusy freshness to various dishes, these leaves are prized for their unique aroma and flavor profile.

Tasting Menus

• 3 Gangen (Lunch): €65
• 4 Gangen: €85
• 5 Gangen: €95
• 6 Gangen: €105
• 7 Gangen: €115
• 8 Gangen: €125

Signature Dishes

• Wagyu A5 Kagoshima: €95
• Tournedos Rossini: €55
• Noorse Langoustine: €55
• Zeetong 'Veronique': €45