Cuttlefish, broccoli, mint, pistachio; Tokyo turnip, ghormeh sabzi, black lemon, endive jus; duck, onion, turnip-and-pepper stuffing, blackberry, beetroot – this inventive cuisine is packed with striking colours and flavours that pack a punch (not least fermented or candied ingredients and condiments that add intensity to the dishes). As hinted at by the names of the menus "Sottsass" and "Memphis", which pay tribute to avant-garde Italian designer Ettore Sottsass, another passion is art. In the attractive interior, antique details meet contemporary geometric design, and service with a smile contributes to the friendly atmosphere.