Mastan on Gneisenaustraße — the unagitated French bistronomy of Yann Mastantuono, ex Alain Ducasse.
The menu rotates on a three-week cycle: four starters, four mains and four desserts — always with a vegetarian alternative. From the current menu a must-order — roasted celeriac with grenobloise and smoked almonds, per CG proof of how exciting vegetarian cooking can be. Cream tones, warm light, free of fuss. The wine list runs deep, by-the-glass from five euros and bottles from twenty-five — with a French slant.
