Pars

Minimalists with a cause

Head Chef Florian Sperlhofer has a star-studded past that includes working as a pâtissier at a number of two- and three-star institutions. At Pars, he creates playful and sculptural dishes, without compromising on sustainability. The ingredients are locally sourced from small-scale producers and flavour-wise, the result could best be described as German/mediterranean gastronomy, clad in Japanese aesthetics. And, if you want to bring a small part of the experience home, there is a chocolaterie as well.