A staircase leads down to this modern restaurant. The first appetisers are served with an aperitif in the lounge, before up to 18 diners take their seats in a relaxed atmosphere. The open kitchen provides interesting glimpses of the chefs at work and opportunities to interact with them. Alexander Hoppe is the chef behind the creative, seasonally inspired four- or six-course set menu – excellent amuse-bouches whet the appetite, and delicious petits fours round off the meal. One of his wonderfully balanced creations is the beautifully tender, pink-roasted saddle of venison with a highly aromatic hazelnut crust and an intense vadouvan venison jus. It is accompanied by an airy, creamy sauce with a pleasing smoky nuance, celeriac baked in a salt crust and sautéed chanterelles deglazed with sherry. The wine pairings are very well judged. Service is friendly and professional, with the kitchen team also serving some of the dishes and the chef on hand to introduce them.