Locally sourced ingredients and a deep respect for nature and the seasons are the cornerstones of this cosy establishment. Influences from around the globe and the occasional use of a Mibrasa charcoal oven take things up a notch. Examples include a salad of endives, apples and walnuts, enhanced with Damse Mokke cheese and a subtle dressing, or ibex, cooked to order, flanked by a beurre blanc, fermented carrots, tarragon sauce and potato straws… Nothing overly fussy, just playful, succulent fare in the zeitgeist. The set menus are designed to be shared, but if that isn’t your cup of tea, choose something from the à la carte lineup.