On the outskirts of the Old Town, this vast restaurant offers a slick, buzzy dining experience in an industrial-style building arranged around a u-shaped courtyard. Diners are spread across two rooms: one with a bar and semi-open kitchen, the other large and airy with two mezzanines and floor-to-ceiling windows. The regularly changing menu is guided by the seasons and includes bright, generous dishes like beetroot carpaccio with goat’s cheese and pickled turnips.