This deliciously different eatery starts out as a café during the day and then morphs into a restaurant on certain evenings near the end of the week. The monochrome décor takes in black ash units, black candles and tiny black & white portraits on the walls – an echo of the equal measures of boldness and restraint in the cooking. Chef-Owner Tadas is wise beyond his years and looks at food in a different way to most  His two imaginative set menus create excitement at every course and are well-matched by interesting wine pairings. The suckling lamb is a highlight, as are desserts like kogel mogel.