The name char.d refers to CharringSlow-grilling over charcoal or wood and cooking at high temperatures. Aha, hence the wonderful aroma upon arrival and during dinner. And with all that grilling, they conjure up a whole host of delicious dishes.

Don't expect an overload of dishes, but a modest menu that has been carefully crafted. Simple, but tasty (douze points (For the tender chicken in miso, man, that's delicious.) The chicken, 600-gram steak, fish, and leek come rolled out of Kopa's ovens, where they play with techniques like smoking, low-and-slow cooking, and high-heat grilling. Take the steak, for example: it's first seared over coals for a crispy crust and then slowly cooked over wood for that deep, smoky flavor.

Dean focuses on meat (his English roots are evident in his dishes), while Slava specializes in fish, often with Asian and French influences. Together, they form the duo you see working in the kitchen.