(Temporarily closed) True to its name, sustainability is part of the DNA of this cosy, laid-back establishment. The circular economy and vertical farming are key here, as is working respectfully with local producers. The inventive dishes reflect the restaurant's philosophy. For example, succulent barbecued veal tongue is paired with the vibrant flavours of sumac oil and the delicate acidity of a classic gribiche sauce. This cuisine is very much on trend, highly flavoursome and underpinned by subtle zingy notes. The à la carte selection is extensive and mouthwatering!