JONAS

Chef Jonas Merold orchestrates a radical reimagining of German terroir in this minimalist enclave. The kitchen operates with a zero-waste philosophy, transforming regional bounty into avant-garde compositions that challenge traditional boundaries. A signature dry-aged venison sausage arrives with a snap of fermented mustard seeds, while charred pointed cabbage is elevated by a velvety sunflower seed emulsion. Technique is paramount here; ingredients are frequently subjected to koji-fermentation or preserved through intricate curing processes to unlock deep umami profiles. The aroma of wood-smoke and lactic tang from house-made labneh permeates the industrial-chic space. Each plate is a study in texture, contrasting the crunch of puffed spelt against the silkiness of smoked hay ice cream. This is a high-stakes culinary journey where the beverage program favors biodynamic, low-sulfur wines that mirror the kitchen’s raw, expressive energy and commitment to sustainable excellence.