The name "Burg" does not refer directly to the restaurant, which is a modern building. Rather, it alludes to a nearby hilltop castle, of which little more remains other than a flag to keep the memory alive. Meanwhile, in the "castle", Jason Grom keeps the flag of the art of cooking flying. Word has gotten around in the few years of the restaurant's existence and the seats are obviously in high demand. The kitchen justifies this with a solid and consistent performance. The avant-garde has left its mark here, but in a subtle way, so that even more traditionally-minded guests are not put off. The preference for fermented foods should be mentioned here, as expressed in the golden beetroot cooked on sea salt, not forgetting the elderflower kombucha. The kimchi served with black-feathered chicken breast and the Black Forest miso with pork belly also fall into this category. Last but not least, the patisserie, which combines cucumber, dill and cream cheese with strawberries in various states, is a modern twist. The grilled fillet of halibut with brandade and stuffed zucchini flower is more on the traditional side; the saffron velouté underneath is also excellent. The distinctive combination of duck liver mousse and terrine with smoked eel, accompanied by cherry, celery, mushrooms and beechnuts, is also well executed. The wine cellar is on a par with the kitchen. Wine connoisseurs will be particularly pleased to know that some high-quality wines are available by the glass - thanks to Coravin (and sommelier Niklas Grom).
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