In a narrow shop on Akazienstraße, a former Le Faubourg head chef has been doing since 2019 what he spent seven years plating at fine-dining level — only now it lands in bowls, under ten euros.
Same craft, lunch tempo. The anchor is the Teriyaki Wels bowl with pak choi, sesame, coriander yoghurt and sugar snaps — the fish gets tataki treatment, not side-dish status. Alongside that, open-faced sandwiches on sourdough, three rotating daily options, nothing more. What lands on the counter is the opposite of bowl-formula: every layer solves a texture problem, every sauce hits an acidity note. Six standing spots, self-service, no lingering.
