taking over the ground floor of a late 1920s residential building, the restaurant’s design preserves the property’s modernist character, focusing on openness and functionality. An asymmetric bar counter anchors the open-plan layout which brings together different seating configurations including a row of tables connected by a built-in bench lining the window, cosy dining booths, and a raised platform that also houses a piano that sometimes accompanies late night dining sessions with gentle melodies. Rendered in shades of green, the walls are complemented by red linoleum table tops and natural wood furnishings, all custom-made for the project in an unfussy aesthetic that pays homage to early modernism. A large opening offering patrons views of the kitchen adds to the space’s energetic ambience.

The elegant simplicity of the interior is reflected in the down-to-earth Central European cuisine which echoes the background of the three owners – Roesch is from northern Austria, Alken from southwest Germany and Ursus is a native Berliner. Chef Ursus’ hearty menu includes Szeged goulash, a classic Hungarian dish, Beuschel, a traditional Viennese stew typically made with calf offal, trout Müllerin which hails from Southern Germany, and Königsberger Klopse, a typical Berlin dish of meatballs in a creamy caper sauce, plus vegetarian options such as Alb lentil stew, a traditional German Swabian recipe, and mustard eggs.