During the day, you can enjoy breakfast and unique pastries at Uncommon. The doors close in the afternoon, only to reopen in the evening for an intimate and surprising dinner. Everything is perfect here: the atmosphere, the personal service (the restaurant is small, allowing for genuine attention), and perhaps most importantly, the attention to detail, from the menu to the impressive selection of natural wines. A bonus: the team's international background—think Australia, Cape Town—is a true asset. All of them share a passion for good food, natural wine, and cocktails. And it shows.

Fermentation takes center stage in the kitchen – the chef's specialty. We started with a platter of fermented seasonal vegetables like kimchi and kohlrabi, served with freshly baked flatbreads, a cultivated coconut yogurt, and fermented green chili. This was followed by dishes that were surprisingly simple: caramelized leek, slow-cooked pointed cabbage with elderberry butter, gnocchi with burrata (perhaps our favorite!), and even more original vegetable dishes. Everything is completely vegetarian, but you won't miss fish or meat for a moment.

The chef—whose background in Michelin-starred kitchens is evident in everything he does—cooks in an open kitchen, allowing you to literally watch. This creates a wonderful dynamic. Even better: he talks about all his dishes with visible pleasure and passion. This makes the food even more special, because you can sense the sheer love and craftsmanship that goes into each dish. The menu changes regularly and is easily adjusted if you don't like something, without compromising the quality. Almost everything is homemade: from kombuchas and non-alcoholic fermented drinks to homemade ice cream.