You will find this vibrant restaurant waiting in the wings – in the foyer of the NewWerktheater, to be precise. This place run by a creative collective has a warm and laid-back atmosphere. Easy fine dining is the concept here: enjoying on-trend, sophisticated dishes in an informal setting. The sommelier proudly shares her passion for natural wines; behind the scenes, childhood friends Simon and Tim work hard on their cosmopolitan creations featuring local produce. Their cuisine is flavourful and sensual. After easing you in with some delicious amuse-bouches, they ramp things up, for example, adding pep to a zesty sea buckthorn berry sauce with pimento and other spices to subtly contrast with the powerful flavour of the smoked leeks. The creativity and masterful technique of these chefs is captivating. Among the main dishes they propose is an Anjou pigeon cooked on the carcass, the skin coated with reduced red beetroot juice. Roasted beetroot, refreshing tomatillo, fermented shiso leaf and an intense gravy accentuate the flavours. To bring proceedings to a close, the chefs serve a delicately sweet dessert. All in all, a remarkable performance!