This essentialist philosophy extends to the restaurant’s interior, which is refreshingly down-to-earth, more neighborhood corner restaurant than haughty fine dining establishment. There’s no dress code, no pomp or fuss. Instead, diners are invited to relax, be themselves, and enjoy each other’s company over a tasting menu of between four and eight courses. For Fuchs, the goal is that his guests go home “happy, and hopefully not hungry,” he says. “We want to take diners on an interesting culinary journey—but one that’s accessible. Maybe they’ll recognize something from their childhood.” To him, the restaurant’s sustainability mission should come across as incidental. “It’s not about being moralistic or thought-provoking. It should go without saying that everything here is local, seasonal and sustainable. We don’t need to shout about it,” he says.
