Dae Mon on Monbijouplatz, a quiet light installation above the entrance, designer interior with the open kitchen at the back.
On the square for over ten years, evolved from Korean roots into 'Open Minded Cuisine' — Asian flavours, regional produce, vegetables often the lead. The kitchen is run by the duo Samuel Haas and Phillip Steixner, childhood friends from Austria. Two parallel menus, ten to twelve courses each — vegetarian or with fish and meat. Paired with wine or cold-brewed teas from Japan, China and India, steeped for 22 hours. From the current menu: carrot with buckwheat and ponzu, smoked tableside over cherry wood.
