Rossbarth

Modern, concise and pared-back – the description of the stylish restaurant design could also be applied to the set menu devised by the chef-patron pair Marco Barth and Sebastian Rossbach. When it comes to the ingredients, the focus is on all that the region has to offer, with a particular insistence on organic produce; the saltwater fish they serve is caught in the wild. Their thoughtful creations yield interesting subtle contrasts – for instance, their maple syrup-glazed shiitake mushrooms served on beautifully seasoned braised leeks, and lent a refreshing fruitiness by an apple brunoise. The attentive and well-drilled front-of-house team is supported by the chefs, who are happy to provide diners with information about the provenance of the produce. Housed in a distinctive barrel vaulted room in a listed historical townhouse, this restaurant with minimalist decor has a small window providing a view into the kitchen.

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