You enter this first-floor restaurant with a stylish and sophisticated interior via a narrow little street. Their four- or six-course set menu (also vegetarian on reservation), which they have dubbed "Tyrolean Feast", draws on elements of classic cuisine, but also skilfully incorporates modern accents and influences from the chef's Tyrolean homeland. Good examples of this are the yellowfin mackerel with a coriander and kiwi sauce and the Tyrolean free-range chicken ballotine with a poultry farce filling. Service is provided by an experienced and friendly team, who are happy to recommend the wines or non-alcoholic alternatives that best accompany the set menu.