ATAMA by Martin Stopp

Excellent cooking

Martin Stopp offers five, six, or seven courses, featuring the finest products from land and sea. As a starter, there is a casual yet no less refined bar menu in amuse-bouche format.

Concept A diverse and flexible concept ranging from bar snacks to fine dining in a historic villa with an ultramodern extension – guests have plenty of choices. Two tasting menus, à la carte, and a bar menu. Culinary Style In the two gourmet menus, Martin Stopp demonstrates ambition, impressive variety, and bold flavors: melting foie gras ice cream served on a brioche crisp with notes of sheep's cheese, dates, tarragon, and lemon, or celery braised in salt, accompanied by its own butter-bound sauce and a blueberry stalk celery salad. For the main course, a matured and steamed Poularde d'Armoise with lardo and olive stuffing, served with an intense umami jus, complemented by Italian-inspired elements ranging from confected Powerade with lardo hollandaise to marinated tomatoes. Wine A well-curated wine list and creative signature drinks from the Atama Bar. Atmosphere An elaborately restored villa with turquoise-blue walls; a cool, urban design in the modern extension featuring high-top tables and a Chef’s Table. Conclusion A culinary masterpiece with numerous options: fine dining meets a fun factor.