With chef-owner Jochim Busch helming the kitchen and Philipp Günther at the front of house, Rausch is primed for success. Busch was previously head chef of the now-defunct Gustav restaurant, which was awarded two Michelin stars for the past five years prior to its closure. At Rausch, Busch displays much of his culinary prowess and experience with delicately plated dishes that spotlight exquisite produce and flavour. Think poached cod paired with grilled bouchot mussels and walnut oil, or fig ice cream laced with tart pickled plums, crispy spelt rice and parsley roots. Service is unpretentious and relaxed yet attentive, and diners will find a well-appointed wine list alongside extensive alcohol-free options.
