We use cookies on this site to enhance your user experience.
Modern French bistro serving food which is on the verge of fine dining. The home made bread is one of the best you can get and even satisfies the discerning Austrian diner.
Chef's Daniel pies are simply sublime! His newest creation the sweat bread pie is soft in texture but within the pastry it totally works. His classic pigeon pie is extraordinary. He will take it off the menu soon, so rush to get it before it is too late.
Two other great dishes worth mentioning is his Saba (mackerel) with asparagus which is an surprising combination but works very well and his Hokkaido Scallop with Shio kombu and Pomelo. The barely cooked scallop is inside a very thin pasta and thus creates a wonderful buttery texture.
8 / 10
