Gustav is a medium sized place with small tables moderately spaced and gray walls covered with modern art.  It is on the corner of a building so 2 sides have windows to the street.  They have been there 5 years and have one Michelin star.  Service was friendly and efficient.  At lunch they offered a 2, 3 or 4 course menu with a couple choices on 2 of the courses and it changes every two weeks.  We chose the 4 course option.  Service was efficient and friendly.  

 

While waiting to get started they served slices of a moist, dense bread with a nice crisp crust along with a softened butter.  It was quite nice.

 

Our starter course was Flamed leek, mushroom, hazelnut and goutweed.  Two tender pieces of leek were covered with an assortment of mushrooms, finely chopped hazelnuts and greens.  The leeks were a bit hard to cut but tasted great.  All the ingredients blended well.

 

Fried veal with lettuce, radish and dill was next.  The veal was a hanger cut and extremely tender, juicy and flavorful.  It was topped with all sorts of crisp and spicy things.  A vinaigrette with dill was on the side radish and a lettuce sauce was under the meat which blended with its juices. It was best when you mixed up all the parts and ate them together.

 

A breast and leg of rooster was served with kombucha, cauliflower and verbena.  The breast meat tasted like it had been cooked in a sous vide and was tender, juicy and flavorful. It was topped with various seeds and crunchy things.  The leg meat was served as a little square and also quite nice.  Alongside was a cauliflower purée that tasted almost like it had chocolate in it.  A nice and tasty plate of food.

 

For dessert we had pumpkin ice cream with sweet clover, seed oil and whey.  On top of the pumpkin was a sorrel/oxalis film.  It added a nice texture to the creamy ice cream topped with lots of seeds and textural bits.  It was not overly sweet but just enough to satisfy yet not stuff you.

 

A double espresso finished off an excellent lunch.