Here is a European-owned restaurant that does things very differently. There aren’t any signature dishes and they try their utmost to not repeat any dish for returning guests.
The menus only list ingredients that Chef-owner Stephan Zoisl and his lean kitchen team of Chef Lorenz and Pastry Chef Damon be using that day, with the focus on the freshest seasonal produce and ingredients available.
When I had asked Chef Stephan, “Why this approach?”, I was told it’s because he enjoys cooking and finds it exciting to be able to continuously create.
It was cool to watch him and his team in action, and to taste the fruit of their creativity and labour. I noticed my meal commenced with gentler flavours, and with each course, became increasingly stronger - I liked that. Texturally, it was consistent all the way, with plenty of attention paid to ensure a lot happened in that department. A thoroughly enjoyable dining experience for sure.
lf you are at the restaurant for lunch and relish some sun, ask to be seated under the skylight. At the moment though, do note they only serve the midday meal on Fridays (4-course: $58++, Austrian wine by the glass: $12++).
Dinner is available from Tuesdays to Saturdays (4-course: $98++, 6-course: $128++, 8-course: $150++)