PHILOSOPHY &

CONCEPT

Chef’s Table by Chef Stephan Zoisl showcases the best seasonal ingredients through our daily changing degustation

(omakase) menus.

We will offer a selection of 28 key ingredients, to give our diners a clearer picture of the daily used produce. Our guests can simply cross out produce they don't like or don't feel like eating that day - and Chef's will take those in consideration, including any dietary restriction - or option for vegetarian or vegan.

It's our goal to not serve our guests the exact dish twice - no signature dishes, no repetition.