The chic and artistic interior design of The Albus hotel's lounge-like restaurant is bang on trend. Get ready for an explosion of flavours as Eastern spices meet a burst of acidity and a healthy dose of creativity. Vegetables take centre stage in the chef's culinary artistry, as exemplified by the potato spaghetti with autumn truffle and katsuobushi, accompanied by a creamy maitake mushroom sauce and the tangy zest of tosazu. The fact that the chefs like to serve their dishes personally is a sign of their enthusiasm. The exquisite wine list is the icing on the cake.