Modern tavern that lifts German cooking out of the folklore — no schnitzel romance and no wooden-bench cosiness, just a clean dining room with red tables and a long counter as the centrepiece.
On the menu Königsberger Klopse with mashed potato and Backhendl with potato-and-cucumber salad. Alongside Senfeier, lentil stew and trout meunière with parsley potatoes. The kitchen cooks German-Austrian and without detour, the staples land on the plate the way they are meant to arrive. A house for an unhurried evening in good company.
