Chefs Atelier

CHEFS ATELIER presents cooking as an artistic experience that combines design, interaction and hospitality to create a close, personal encounter with food. The format is deliberately intimate and exclusive: only 18 guests are hosted per evening. Service is offered Wednesday through Saturday with fixed reservation times. The house is recognised for its creative, seasonal cuisine (Michelin: Selected). The restaurant sits in the souterrain, opening with a stylish foyer and lounge for aperitifs and leading down to an open kitchen with curved chef's‑table seating where guests watch the team prepare the menu in a design‑led setting. The cuisine draws on Japanese subtlety grounded in French technique; menus are structured as multi-course tasting sequences focused on texture, aroma and composition. The kitchen team emphasises the highest quality ingredients, handcraft, precision and creative composition to tell a story of textures and flavours that follows the seasons. Alexander Hoppe (Sternekoch) directs the kitchen. Sommelière Lara Westeppe composes matching wines for each course to create a coherent tasting experience.