At a so-called "community table", strangers sit at a large table, eat together - and in the best case scenario, get talking. Admittedly: This is not an everyday concept. But "Separée Sein" doesn't want to be a restaurant for every evening. The idea was born, if you like, out of a lack of space. Thorsten Bender, owner and head chef of the neighboring two-star restaurant "sein", urgently needed additional storage space. When the architecture firm next door moved out last fall, he seized the opportunity and took over the charming old apartment on the first floor. He quickly had an idea for the two front rooms - and developed a restaurant concept that was new to Karlsruhe at the time, based on three pillars: the aforementioned community concept, the "zero waste" principle and the associated opportunity to offer a low-threshold introduction to the world of top cuisine with a menu price of 125 euros including wine accompaniment. He found a dedicated partner in his patissier Christopher Kalmbach: the 26-year-old is responsible for the kitchen and service for the maximum of ten guests in the "Séparée" - and with impressive aplomb. Culinary highlights: the introductory pralines of braised oxtail in panko batter and the arctic char tartare, which was marinated like a spicy, fresh ceviche - accompanied by cucumber vinaigrette and a tangy crème fraîche gnocchi with wild herbs. In addition to the regular opening hours from Thursday to Saturday, the "Séparée" can also be hired exclusively.
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