Culinarium

Frommer's Review

The location isn't all that intriguing, lying on the ground floor of a high-rise building. In spite of its setting, this is a real discovery, offering the cuisine of the moment against the backdrop of a French provincial decor, complete with a small open kitchen. The staff, especially co-owner Alexander Stiegbauer, is very attentive, explaining the offerings of the day.

We were immediately won over by the freshly churned butter placed on the table along with the homemade pumpkin-seed bread. Our dining partner, who eats here regularly, claimed that "the cooking is humble yet noble." Start perhaps with a savory fish soup heavily flavored with tomatoes. For a main course, look for the daily specials, such as an exceptional, well-flavored breast of chicken with an absolutely divine asparagus risotto. A rack of roast kid appears on a bed of fresh and heavily buttered spinach. Desserts are often delightful surprises -- perhaps mascarpone mousse over strawberries in a small Mason jar.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

Back to Top