Chef’s Table by Chef Stephan Zoisl showcases the best seasonal ingredients through our daily changing degustation (omakase) menus.
You will be offered a selection of 28 key ingredients, to give diners a clearer picture of the daily used produce.
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 their goal to not serve guests the exact dish twice - no signature dishes, no repetition.
