Elena Kubiena has a degree under her belt, cooked at the Taubenkobel for a year and a half, then went on stages in really hot huts between London (Lyle’s), Copenhagen (okay, in the Jordnær pinzette headquarters) and Paris (Sota Atsumi’s Maison) before she started working at the Rundbar a year ago anyway, in order to add solids to the exceptionally good wines here.
