BrutküchenhausBrutküchenhaus

Image Credit: and just a handful of tables, so it's best to book. The chef, who has a solid track record, currencies a short menu that changes regularly. The three pills of his cooking are seasonality, local ingredients (such as Racan Poland) and modern, often bold cuisine, for example his dessert that combines a natural sweet Jerusalem artichoke cream and a coffee ice cream with a pronounced flavour. Short list of natural and organic wines.