“Meat is my vegetable”: The title of Heinz Strunk’s novel is actually a culinary concept in this restaurant, hailed by Gault Millau as Discovery of the Year 2022 – at Savage, meat (and fish) is only served as a side dish, and only if specifically requested.
The fact that plants are revered here is evident in the restaurant. The facade is decidedly chlorophyll green, glass flowers bloom on the windows, and the plates with the dishes – such as potatoes with oranges and cashew nut curry – are pretty works of art to look at.
The natural materials of marble and wood dominate the rooms, and the Savage enlisted the help of the architecture firm Bauclub to design them.
Chef Joel Rammelsberg has decorated all the tables with a carving – each one a herb, spice or vegetable
Interior Design
Bauclub, Anthony Cognaux
Design
Custom made, Social Label, Anna Tanaka
