Chef Jonas Merold champions a minimalist 'New German' philosophy that strips regional ingredients down to their most potent essence, creating a dialogue between the terroir of Brandenburg and modern technique. The house-made bratwurst serves as a rotating manifesto of this approach, featuring beef and sauerkraut deepened by the funky, fermented complexity of house-made doubanjiang. Another signature, the braised onion, is transformed through slow caramelization in smoked butter and paired with a lacto-fermented koji foam that adds a startling acidity. The aroma of smoked hay and black garlic drifts from the kitchen, grounding the avant-garde compositions in earthy, nostalgic scents. Textures are thoughtfully layered, contrasting the creamy weight of buckwheat porridge with the brittle crunch of dehydrated potato chips. By employing techniques such as pickling, smoking, and long-term fermentation, Merold elevates humble staples into sophisticated culinary statements. The result is a focused dining experience that prioritizes flavor depth and structural integrity.