Oyster bar and casual fine-dining address on Meinekestraße, just off Ku'damm.
Oysters come straight from Cancale in Brittany, bought directly from the fisherfolk on site — a trio of three varieties with sourdough, salted honey butter and a glass of champagne as the standard opener. Head chef Max Günther runs a German-French kitchen with regional ingredients and monthly changing tasting menus. One course stays on the card: potato, crème fraîche and caviar — served as ice cream with ponzu and trout roe. Potato cream and marinated potato spaghetti complete the dish. A starter nobody walks in expecting.
