Tucked away in a quiet street in the Krutenau neighbourhood, this small restaurant has an intimate feel. Chef Alexy Fuchs serves up contemporary cuisine (bluefin tuna bonbons with sesame, hummus and wild asparagus; slow-cooked lamb shoulder with black fig and creamy polenta) with occasional nods to Alsace, such as in the pan-fried foie gras with confit rhubarb. Service with a smile.