What chef David Faure serves is an art work. In his restaurant Aphrodite he cooks an exciting nouvelle cuisine. On his menu you find dishes like “goose liver maki with smoked sardines, salmon roe and violet radish” or “beef tenderloin with fried fir needles, served with mashed apples and potatoes”. For chef Faure cooking is not only about the taste but also the sciene behind it. His love of experimentation has paid off, as he was awarded a Michelin star in 2010.

 

The restaurant is elegantly furnished. The winter garden turns into a pub garden during the summer months since the ceiling can be adjusted according to the weather situation.

 

A three-course menu at Aphrodite without wine accompaniment costs 40 euros. If you like it more special you should pick the fusion tasting menu. For 99 euros you are served true illusions – owing to the nitrogen – and only because there's caviar on the plate, doesn't mean that it is caviar. It could be a soup in form of pearls, too!