Breaking with expectations and creating new concepts, that's the motto at Paradoxon. Eating at Paradoxon is supposed to feel easy and carefree. And the team around Martin Kilga does not exactly aim for perfection, what drives them more is the urge to be unconventional. "The only thing that guests can continuously expect here is that free spirit that pervades everything," Kilga says.
"We try to open ourselves up to the times and to do things a bit differently. It's about thinking of the future and about enjoying food and drink." In the kitchen the team likes to bring out the pure flavours in simple ingredients - and often things are put together that don't seem to work on the first bite. And that turn out to be a culinary work of art on the second. Simply paradox!