Zeitwerk

Welcome to the living room restaurant are the words that greet you when you first look at your menu, and that pretty much sums up the pleasantly relaxed atmosphere in this establishment, whose upscale interior is modern and stylish with light wood furnishings. Service of the set menu begins at 7.15pm for all guests and the courses are served in sync. You should allow plenty of time for this dinner, but an entertaining evening is assured, with the numerous intriguing small dishes emerging from the open kitchen at a good pace, as well as the competent and charming service team led by Florian Raake (who also provides excellent wine recommendations with tips such as Daniel Mattern's Hop & Grape). This place is somewhat tucked away in a courtyard, where owner Robin Pietsch also has his second restaurant, Pietsch.

1. Experimentation with Excess Ingredients: The restaurant's philosophy is to use excess ingredients in creative ways, allowing for experimentation and innovation in their dishes. 2. Innovative Menus: Their menu features a unique concept where guests can experience multiple small plates, each carefully crafted to showcase the chef's creativity and skill. 3. Glass Kitchen Wall: The restaurant has a glass wall that allows diners to observe the chefs at work in the kitchen, adding an element of transparency and entertainment to the dining experience.

Signature Ingredients

• Harzkäse (Harz cheese): A local specialty from the Harz region, used in various dishes such as the Kabeljau and Soljanka. Its unique flavor profile is a result of traditional production methods and high-quality milk from local dairy farms.
• Räucherforelle (Smoked trout): Smoked to perfection using a secret blend of herbs and spices, this ingredient adds a rich and savory flavor to the menu items it's featured in.
• Pilz Hefe (Mushroom yeast): A specialty from the Harz region, used to add depth and umami flavor to various dishes. Its unique production process involves using local mushroom varieties and traditional techniques.
• Kabeljau (Cod): Sourced from sustainable fisheries, this ingredient is featured in several menu items, including the Kabeljau with Sauerkraut and Traube. Its firm texture and mild flavor make it a popular choice for the restaurant's creative dishes.

Tasting Menu

• Degustation (Wed & Thu): €130 per person
• Degustation (Fri & Sat): €150 per person

Signature Dish

• Upgrade to 'Tote Oma' with 10g Attilus – Royal 'ZeitWerk' Caviar: €20