I like the atmosphere and design of the restaurant and lounge area, have been there now twice but the food was better the first time. We had a 250 gr dryaged ribeye - which looked more like a 180 gr at the most and my mussels were cooked too long and chewy. the Tafelspitz looked great though and other things. I guess Mr. Mörwald oversee the kitchen a bit more often...it is understandable that each restaurant needs a bit of start-up time but it would be sad to see if the concept is jeopardized by a not good enough kitchen. I will try again in a month or so.
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