DOSCH

After more than 20 years in professional kitchens, David felt it was time to try something of his own. DOSCH started as a way to test the idea of having his own restaurant. One night a month, a different space, a chance to do things his own way.

Ferdi came in with the wine, looked after the guests and made sure David could focus on the kitchen. One dinner turned into another, and somewhere along the way, the two became partners.

Three years later, DOSCH is still popping up once a month. Same idea, different tables.