Housed in the historic Gräfrath town hall, this Solingen kitchen executes a sophisticated fusion of Mediterranean flair and German tradition with authoritative precision. The Irish Whiskey Black Angus rumpsteak arrives with a lacquered crust, balanced by the mineral depth of a Café de Paris butter and silken potato purée. Aromas of summer truffle emanate from the loaded fries, which offer a satisfying crunch against creamy Grana Padano. Technique shines in the rosé-poached veal loin of the Vitello Tonnato, where fried capers and dried seaweed provide a sharp, briny contrast to the velvet-smooth tuna cream.