The setting alone makes it worth a visit but the food is equally creative! This was a brewery that closed after WW2 which had hosted the largest beer garden around but was too damaged in the war to reuse. Tim Raue, chef and entrepreneur, took over the space which now houses an art show and kitchen on the ground floor and dining on a couple levels overlooking the art. Everyone is started with a tray of housemade sausage and cornichons along nice bread and butter. We chose to start with the lamb ribs, which were delicious, and the rabbit liver which was outstanding. The crunch on the fried onions and the sweetness of onions and fruit combined with the tender liver to make a well flavored dish. The meatballs were also nice with their soft texture punctuated with the crispy crumbs. Meatloaf was a mushroom heaven with sliced mushrooms with the dish as well as being the basis on the gravy. We finished with the intriguing bee sting cake and it turned out to be a lovely way to finish a very nice meal!