Brutalisten

Brutally honest dining

With a minimalist approach to gastronomy bordering on obsession, this much talked-about concept restaurant insists on keeping garnish to a minimum. Owner and artist Carsten Höller has created a thirteen point “brutalist” kitchen manifesto focusing on the presentation of near-naked ingredients, and the result is equally impressive and fascinating. The mission is carried out with a clear conscience; Brutalisten works according to a nose-to tail ideology, with the aim to reduce protein on the plate as well as plastic and food waste.