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Jan Hartwig's restaurant had only been open for five months when the Michelin Guide awarded it the highest rating of three stars at the first attempt last year. Nevertheless, the award didn't come as a surprise. The 42-year-old had already made a name for himself beforehand when he also cooked up three stars at Bayerischer Hof. Without the help of financiers Hartwig managed to open his very own restaurant called Jan, which probably explains its location in a rather inconspicuous 1950s building. However, Hartwig's cuisine, which is characterized by precision and balance, is anything but inconspicuous - such as the tender red mullet, which is coated with yoghurt and strips of black garlic and plankton. It's a signature dish and a visual firework, to which a sauce made from piment d'Espelette adds character.
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