The Modeni kitchen, considered the Rolls-Royce of kitchens, is the restaurant’s focal point. You can look over the cooks’ shoulders into the cooking pots; sooner or later you’ll be talking to the other guests. The 100/200 is a firm believer in the “nose-to-tail” concept, i.e. all parts of all foods are used. And when an item is all gone, it’s no longer on the menu. Select a menu of from five to twenty-five courses and see for yourself what fine dining in 100/200 means.